1 medium butternut squash, peeled and cubed
2 large russet potatoes, peeled and diced
1 medium onion, finely chopped
2–3 garlic cloves, minced
4 cups vegetable broth (or chicken broth)
1 tsp ground cumin
Salt and black pepper to taste
1 tbsp olive oil
1–2 tbsp coconut milk or cream (optional, for extra richness)
Fresh thyme or sage (optional, for garnish)
Fresh lemon juice (1–2 tsp, to brighten flavor before serving)