Follow these simple steps to prepare your Spicy Butternut Squash Sweet Potato Soup:

1. Prepare the Ingredients: Begin by peeling and cubing the butternut squash and sweet potatoes. Chop the onion, and mince the garlic and ginger.

2. Sauté the Aromatics: In a large pot, add olive oil and heat over medium. Once hot, add the chopped onion and sauté for about 5 minutes until translucent.

3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

4. Cook the Squash and Sweet Potatoes: Add the cubed butternut squash and sweet potatoes into the pot. Stir for a couple of minutes to combine with the aromatic mixture.

5. Season with Spices: Sprinkle in the ground cumin, coriander, smoked paprika, and cayenne pepper. Stir well to ensure even coverage of spices.

6. Pour in the Broth: Add the vegetable broth to the pot, ensuring all chunks are submerged. Bring to a boil.

7. Simmer: Once it reaches a boil, reduce the heat and let it simmer for 20-25 minutes, or until the squash and sweet potatoes are tender.

8. Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the mixture until smooth. Alternatively, transfer to a blender in batches.

9. Add Coconut Milk: Return the blended soup to the pot, stirring in the coconut milk until fully incorporated. Reheat gently if necessary.

10. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed.