Roasted butternut squash gets blended into a silky, deeply savory broth built on sautéed onion, fresh ginger, and full-fat coconut milk for a rich, velvety body. A splash of apple cider vinegar at the end brightens all that sweetness with a little tang, while fresh thyme keeps the whole pot fragrant as it simmers. It's the kind of soup that comes together in one pot with an immersion blender and no fuss, finished with a scatter of fresh cilantro for a pop of color and freshness. Warming, naturally creamy, and easy to portion out for make-ahead lunches, this one is a solid choice for a gluten free kitchen.
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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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