Begin by peeling and cubing the butternut squash and sweet potatoes into roughly equal sizes to ensure even cooking. Next, chop the onion finely and mince the garlic cloves.

In a large pot, heat about two tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté for 3–5 minutes until it turns translucent and fragrant.

Stir in the minced garlic and freshly grated ginger into the pot, cooking for an additional 1-2 minutes until the kitchen fills with a soothing aroma.

Sprinkle in the ground cumin, ground coriander, and cayenne pepper, stirring well to coat the aromatics evenly and cooking for about a minute.

Carefully toss the cubed butternut squash and sweet potatoes into the pot, mixing thoroughly with the spices.

Pour in the vegetable broth, ensuring it completely submerges the vegetables. Bring to a gentle boil over high heat for about 5-7 minutes.

Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes until the vegetables are tender.

Carefully use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.

Return the blended soup to the pot and stir in the coconut milk. Heat over low until warmed through, about 3-5 minutes.

Taste and adjust the seasoning with salt and pepper to preference, stirring well before serving.