Roasted butternut squash gets deeply caramelized in the oven before it's simmered with fresh ginger, thyme, and rich coconut milk until velvety smooth. A splash of apple cider vinegar brightens the whole pot, balancing the natural sweetness of the squash with just the right amount of tang. Blended until silky and finished with fresh cilantro, this broth has a luxurious, creamy texture without feeling heavy. It's the kind of soup that tastes like it took all day, but comes together in under an hour on a single pot and a sheet pan. Warming, fragrant, and satisfying enough for a full meal, this one is a great fit for a dairy free kitchen. Keep it on repeat all through soup season.
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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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