Preheat your oven to 190°C (375°F).

Chop the butternut squash and sweet potatoes into 2-inch chunks. Slice the yellow onion into thin strips. Toss vegetables with olive oil, cumin, cinnamon, and chili powder in a large bowl until well-coated.

Spread the seasoned vegetables on a baking sheet and roast for about 30 minutes, until tender and caramelized.

Transfer the roasted vegetables to a large saucepan. Add roasted garlic and enough vegetable or chicken stock to cover the veggies.

Bring the mixture to a boil over medium-high heat, then simmer for approximately 10 minutes.

Remove the pot from heat and blend the soup until smooth and velvety.

Return the pot to low heat and stir in the coconut milk. Whisk until fully combined, then taste and adjust seasoning.

Ladle the soup into bowls and garnish with a swirl of reserved coconut milk and fresh chopped coriander.