Add the cubed butternut squash and sweet potatoes to the pot, followed by the vegetable broth and spices. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the vegetables are tender.
Blend the mixture using an immersion blender or in batches until silky smooth. Stir in the coconut milk and adjust seasoning with salt and pepper to taste. Serve hot.
