Peel and chop butternut squash into small bite sized cubes.
Chop sweet potato into bite sized cubes. Add them to a baking dish.
Drizzle with oil and sprinkle with sea salt and pepper. Cook until lightly roasted and fork tender, 30 minutes.
Add the onion and garlic to a large pot with a pinch of sea salt and oil. Cook until the onion is soft
Sprinkle in the spices: curry powder, cumin, paprika, ginger and cayenne and stir to combine.
Add the roasted squash and sweet potato and pour in the vegetable broth. Let the soup simmer for 10 minutes.
Puree the soup with hand mixer, or transfer to blender to puree in batches.
Pour the canned coconut milk into the pureed soup and stir to combine.
Optional to garnish with toasted peanuts and kale chips.