Start by peeling and chopping the butternut squash and sweet potatoes. Slice the onion and peel the garlic.

In a large pot, heat the olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant, about 3-4 minutes.

Toss in the chopped butternut squash and sweet potatoes. Sprinkle cumin, cinnamon, chili powder, and chili flakes, then stir everything well.

Pour in the coconut milk and enough stock (or water) to cover the vegetables. Let it come to a gentle boil.

Reduce the heat and let it simmer for about 25-30 minutes, until the squash and sweet potatoes are tender.

Using an immersion blender, puree the soup until smooth or leave some pieces intact for a chunkier texture.

Taste the soup and season with salt and pepper as needed.

Ladle the soup into bowls and drizzle with the reserved coconut milk for a decorative finish.