1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the cubed butternut squash and sweet potatoes on the baking sheet. Drizzle with olive oil, then season with salt and pepper. Roast for 25-30 minutes, or until tender and caramelized.
3. While the vegetables are roasting, heat a large pot over medium heat. Add a bit of olive oil and sauté the onion until translucent, about 5 minutes.
4. Add the minced garlic, cumin, and cinnamon to the pot. Stir until fragrant, about 1 minute.
5. Once the squash and sweet potatoes are done, add them to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
6. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
7. Stir in the coconut milk and adjust the seasoning with more salt and pepper if needed.
8. Garnish with fresh thyme leaves before serving.

Cooking is all about intuition, so feel free to adjust the spices according to your taste. This recipe is a canvas for your creativity.