Silky butternut squash and tart Granny Smith apples simmer together with warming ginger, turmeric, and Ceylon cinnamon until they break down into a velvety, golden puree. Coconut oil builds the flavor base from the very first step, and a can of full-fat coconut milk stirred in at the end gives the soup its rich, creamy body without ever feeling heavy. Fresh sage leaves infuse the broth as it simmers, and a splash of apple cider vinegar brightens the whole pot right before blending. Once pureed smooth, it's finished with crispy fried sage and a swirl of coconut milk on top for a little crunch and extra richness in every spoonful. It's a cozy, autumn-ready bowl that fits neatly into a plant-based rotation, especially when you want something warming, gently sweet, and deeply spiced. This one's easy to make ahead, too, since the flavors only get better as they sit.
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Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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