Optional Roasting: Preheat your oven to 190 ºC (375 ºF).

• Cut the peeled butternut squash and sweet potatoes into generous chunks, roughly 2 inches in size. Slice the onion into half-moons.

• Place the vegetables and garlic cloves in a roasting tin. Drizzle with olive oil, then sprinkle over the cumin, cinnamon, chili powder, salt, and pepper.

• Roast in the oven for about 30 minutes until the vegetables are tender and golden-edged.

Cook the soup:

• If you roasted the vegetables, transfer them to a medium saucepan. If you didn’t roast, simply peel and chop everything as above and place directly in the saucepan.

• Pour in the stock or water (about 750 ml) to ensure the vegetables are covered. Bring to a boil, then reduce heat and cook until vegetables are easily pierced with a knife.

Blend the soup:

• Use an immersion (stick) blender directly in the pot or carefully transfer the hot mixture (in batches) to a standing blender. Blend until completely smooth.

• Return to stove if needed, then stir in the coconut milk. Add the chili flakes and adjust seasoning with more spices, salt, and pepper. If the soup is too thin, simmer until it reduces; if too thick, add more stock or water until your desired consistency.

Serve:

• Ladle into bowls and swirl in the reserved 2 tablespoons of coconut milk for a pretty finishing touch. Garnish with fresh chopped coriander (optional) and extra chili flakes if you like heat.