In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Toss in the cubed butternut squash and diced sweet potatoes. Cook for about 5-7 minutes, stirring occasionally, to slightly caramelize the veggies.

Sprinkle the cumin, coriander, chili powder, salt, and pepper over the veggies. Stir well to coat the vegetables in the spices and cook for another minute.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the squash and sweet potatoes are tender.

Using an immersion blender, carefully blend the soup until it’s creamy and smooth. You can also blend it in batches using a traditional blender if you don’t have an immersion blender on hand.

Give the soup a taste and adjust the seasoning if necessary by adding more salt, pepper, or spices to suit your taste.

Ladle the soup into bowls, sprinkle with fresh cilantro if desired, and serve with crunchy bread or croutons on the side.