Roasted butternut squash brings deep caramelized sweetness to this velvety, ginger-spiked soup, and full-fat coconut milk gives it that luxurious, spoon-coating body without a drop of cream in sight. Fresh ginger and thyme build a warm, aromatic backbone, while a splash of apple cider vinegar at the end brightens everything up and keeps the sweetness in check. Everything gets blitzed with an immersion blender straight in the pot until silky-smooth, so cleanup stays easy and the texture comes out perfectly consistent every time. A scattering of fresh cilantro on top adds a fresh, herby finish that plays beautifully against the rich, orange-hued base. It's a comforting, plant-forward bowl that fits neatly into a vegan spread, and it reheats well for easy weekday lunches too.
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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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