Step 1: Roast the vegetables (optional, but worth it!)

If you have the time, roasting the vegetables will bring out their natural sweetness and add depth to the soup. Preheat your oven to 190ºC (375ºF). Peel and chop the butternut squash and sweet potatoes into large chunks, about 2 inches. Slice the onion into half-moons and add everything to a roasting tin with the garlic cloves. Drizzle with olive oil and sprinkle the cumin, cinnamon, and chili powder on top, along with salt and pepper.

Roast for around 30 minutes, or until the vegetables are tender and starting to caramelize around the edges. The smell will be incredible—spicy, earthy, and just a little bit sweet.

Step 2: Start cooking the soup

Once the vegetables are roasted (or if you’re skipping the roasting step), add them to a large saucepan. Pour in the vegetable stock or water, enough to cover the vegetables completely. Bring the mixture to a boil over high heat, then reduce to a simmer until the veggies are very tender. You’ll know they’re ready when you can easily pierce them with a knife.

Step 3: Blend until smooth

Using your blender or immersion blender, blend the soup until smooth. If you’re using a regular blender, do it in batches to avoid splattering hot soup everywhere (been there, done that). Blend until it’s silky smooth with no lumps.

Step 4: Stir in the coconut milk

Pour in the coconut milk, saving a couple of tablespoons for garnishing. Give it a good stir to combine. At this point, add the chili flakes if you want that extra kick, and adjust the seasoning with more salt, pepper, or spices to taste. If the soup is too thick for your liking, add a little more stock or water to reach your desired consistency.

Step 5: Serve with a swirl

Ladle the soup into bowls and drizzle a swirl of reserved coconut milk on top. For a fresh finish, sprinkle some chopped coriander over each bowl.