1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, curry powder, and ground ginger. Cook for another minute until fragrant. Add cubed butternut squash and sweet potatoes to the pot. Pour in vegetable broth and water. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the squash and sweet potatoes are very tender. Carefully transfer the soup in batches to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Return the blended soup to the pot. Stir in the coconut milk. Season with salt and black pepper to taste. Heat through gently, do not boil. Serve hot, garnished with fresh cilantro or parsley if desired. Enjoy your delicious Classic Butternut Squash and Sweet Potato Soup!