Roasted butternut squash gets blended into a silky, golden broth, its natural sweetness deepened by caramelized edges and balanced with grated fresh ginger and a soft, aromatic base of onion and thyme. Rich coconut milk gives the soup its velvety body, while a splash of apple cider vinegar at the end brightens everything and keeps the flavor from tasting flat. It's the kind of soup that feels both soothing and vibrant, warming from the ginger and rounded out by that full, creamy coconut finish. Roasting the squash first instead of just boiling it adds real depth, so every spoonful tastes deliberately built rather than thrown together. Finished with a scatter of fresh cilantro, this one is a comforting, nourishing choice for an anti-inflammatory kitchen, easy to make ahead and just as good reheated the next day.
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Preheat the oven to 425°F (220°C). Spread the squash cubes in a single layer on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the edges are golden and the squash is tender when pierced with a fork.
While the squash roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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