Start by peeling and chopping your butternut squash and sweet potatoes into small cubes. Slice your onion and peel your garlic.

In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Then add the garlic cloves for another minute until fragrant.

Stir in the chopped butternut squash and sweet potatoes along with ground cumin, cinnamon, chili powder, salt, and pepper. Mix well and pour in your vegetable stock or water. Bring to a boil, then reduce to a simmer and cook uncovered for about 20 minutes until tender.

Once the vegetables are tender, remove from heat. Carefully transfer to a blender with coconut milk and blend until smooth. For a chunkier soup, blend only half.

Taste the soup and adjust seasoning if necessary. Serve hot with a drizzle of reserved coconut milk on top.