Prepare the vegetables: Peel and cube the butternut squash and sweet potatoes into 1-inch pieces. Chop the onion and mince the garlic.

Sauté the aromatics: Heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes until translucent.

Add garlic and ginger: Stir in minced garlic and grated ginger; cook for an additional 1-2 minutes.

Incorporate spices: Add ground cumin, coriander, and cayenne pepper. Stir for 1–2 minutes to coat the aromatics.

Add squash and sweet potatoes: Toss in the cubed vegetables and cook for 3-4 minutes.

Pour in broth: Add 4 cups of vegetable broth and bring to a boil. Then reduce heat and simmer for 20-25 minutes.

Simmer: Check occasionally and ensure vegetables are tender.

Blend the soup: Use an immersion blender to puree the soup until smooth.

Stir in coconut milk: Gently mix in coconut milk and warm over low heat for 5 minutes.

Season: Adjust seasoning with salt and pepper before serving.