Golden turmeric and fresh ginger simmer right into the broth here, building warmth and color before the butternut squash even goes into the pot. Garlic and Ceylon cinnamon add depth without any heaviness, and a long simmer breaks the squash down until it's fully tender and ready to blend into a silky, spoonable puree. Full-fat coconut milk folds in at the end for a velvety, rich body, while a splash of apple cider vinegar brightens the whole bowl and keeps it from tasting flat. Finished with a drizzle of coconut cream and fresh cilantro, this one feels like a bowl of comfort that still leans light and vegetable-forward. Warming spices like turmeric and ginger make it a natural pick for an anti-inflammatory rotation, and the bone broth base adds a nourishing, soul-soothing quality that's perfect on a chilly night.
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Heat the 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 and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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