This velvety soup gets its warmth from turmeric, fresh ginger, and a hint of Ceylon cinnamon, all bloomed with garlic and onion in coconut oil before the squash goes in to simmer until fork-tender. Full-fat coconut milk gets blended right into the base, giving it that signature silky, almost creamy texture without any dairy in sight. A splash of apple cider vinegar brightens the whole pot, balancing the natural sweetness of the butternut squash beautifully. Once blended smooth, it's finished with a swirl of coconut cream and fresh cilantro for a bowl that feels both cozy and a little bit special. It's a comforting, vibrant option that fits neatly into a vegetarian kitchen, whether you're serving it as a starter or a light meal on its own.
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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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