Optional Roasting:

1. Preheat the oven: Set your oven to 190ºC (375ºF).
2. Prepare the vegetables: Cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Slice the onion into half-moons. Place all the vegetables in a roasting tin and drizzle with olive oil. Sprinkle with cumin, cinnamon, and chili powder.
3. Roast the vegetables: Roast in the oven for about 30 minutes, or until the vegetables are tender and golden around the edges.

Soup Preparation:

1. Cook the garlic: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the peeled garlic cloves and sauté for 2-3 minutes until fragrant.
2. Blend the vegetables: Once roasted, add the butternut squash, sweet potatoes, and onions to the pot. Pour in the coconut milk (reserving 2 tablespoons) and blend the mixture with an immersion blender until smooth. Alternatively, transfer the mixture to a regular blender and blend in batches.
3. Season and simmer: Add chili flakes, and if needed, more cumin, chili powder, or salt to taste. Simmer the soup for 10-15 minutes to allow the flavors to meld.
4. Serve: Ladle the soup into bowls, drizzle with the reserved coconut milk, and garnish with additional chili flakes for extra heat.