Optional Roasting:

• Preheat the oven: Set your oven to 190ºC (375ºF).
• Prepare the vegetables: Peel and chop the butternut squash and sweet potatoes into large chunks (about 2-inch cubes). Slice the onion into half-moons.
• Season the vegetables: Place all the vegetables on a roasting tin and drizzle with olive oil. Sprinkle with ground cumin, cinnamon, and chili powder. Season with salt and pepper to taste.
• Roast the vegetables: Roast for about 30 minutes, or until the vegetables are tender and caramelized at the edges.

2. Cook the Soup:

• If roasting: Transfer the roasted vegetables into a large saucepan. If you’re not roasting, simply peel and chop the vegetables as described and place them directly into the pot.
• Add stock: Cover the vegetables with the vegetable stock or water. Bring to a boil, then reduce to a simmer. Let the vegetables cook until they are very soft, about 20 minutes.
• Blend the soup: Use an immersion blender to blend the soup until smooth, or carefully transfer the mixture in batches to a blender. Ensure a smooth and creamy texture.
• Stir in coconut milk: Once blended, stir in the coconut milk and whisk until fully incorporated. Adjust the seasoning with chili flakes, salt, and pepper. If the soup is too thick, add more vegetable stock or water until you reach your desired consistency.

3. Serve:

• Garnish: Ladle the soup into bowls, swirl a tablespoon of reserved coconut milk on top for a beautiful finish, and garnish with fresh chopped coriander. Serve warm.