In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic, and cook for an additional minute until fragrant.

Toss in the diced butternut squash and sweet potatoes. Sauté the mixture for about 5 minutes to enhance the flavors.

Sprinkle in the ground cumin, coriander, paprika, cayenne pepper, salt, and pepper. Stir well to coat the vegetables and wake up those spices.

Add the vegetable broth to the pot. Bring to a simmer, cover, and cook until the squash and sweet potatoes are tender (approximately 15-20 minutes).

Once cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the mixture in batches to a countertop blender.

Give your soup a taste! Adjust the seasoning as desired – you might want more salt, pepper, or a touch more cayenne for extra heat.

Ladle your soup into bowls and garnish with coconut cream, roasted pumpkin seeds, or fresh cilantro as desired.