Add a steamer insert to a pot large enough for all the potatoes and squash. Pour 1" (2.5cm) of water into the pot. Thoroughly scrub the potatoes, peel, and cut them into approximately 1.5" chunks.

Place the chunks in a colander, rinse under cold water, and set aside.

Trim the stem and lower part of the butternut squash, then peel and cut it into roughly 1.5" (4cm) chunks. Set the butternut squash aside.

Once the potatoes are done, remove the steamer basket, drain the water from the pot, and swiftly rinse and dry the pot with a paper towel.

In a pan, melt a tablespoon of butter and sauté the garlic over medium heat for a minute or two until it begins to lightly brown.

With an electric hand mixer, beat in the cashew milk, starting on low to prevent splattering. Then add the coconut milk.

Increase to high speed and beat until the mixture becomes smooth and creamy. Taste and add more salt if required.

These are best enjoyed immediately.

Refrigerate completely cooled leftovers in an airtight container for up to 4 days.