Optional Roasting: Preheat your oven to 400°F (200°C). Toss the butternut squash and sweet potatoes with a little olive oil, salt, and pepper. Spread out on a baking sheet and roast for approximately 25-30 minutes, or until tender and caramelized.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add sliced onion and garlic, sautéing until softened and translucent.

If not roasting vegetables, add the chopped butternut squash and sweet potatoes to the pot and cook for an additional 5-7 minutes.

Pour in the vegetable or chicken stock or water, along with the roasted vegetables if prepared. Stir in the ground cumin, cinnamon, chili powder, and chili flakes.

Bring the mixture to a boil, reduce heat, and let it simmer for about 20 minutes, or until the vegetables are tender.

Remove the pot from heat, and using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender.

Stir in the full-fat coconut milk, reserving a couple of tablespoons for serving. Season with salt and pepper to taste.

Serve the soup warm in bowls, drizzling with reserved coconut milk for added creaminess. Garnish with a sprinkle of chili flakes, fresh herbs, or croutons.