Sauté the vegetables:
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until soft and fragrant.

Add the spices:
Stir in cumin, coriander, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices.

Simmer with butternut:
Add the butternut cubes and pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until butternut is soft.

Blend until smooth:
Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.

Stir in coconut milk:
Return the soup to the pot (if needed), add the coconut milk, and season with salt and pepper. Simmer gently for 2–3 more minutes.

Serve:
Ladle into bowls and garnish with fresh herbs. Enjoy warm with crusty bread or naan.

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