Roasted butternut squash gets caramelized in the oven until its edges turn deep golden, then simmered down with fresh ginger, thyme, and a rich can of full-fat coconut milk until velvety smooth. A splash of apple cider vinegar at the end brightens the whole pot, cutting through the natural sweetness of the squash and coconut for a broth that tastes layered instead of one-note. Blended until silky and finished with fresh cilantro, this is the kind of soup that feels indulgent but is built entirely from real, whole ingredients. It comes together in one pot with minimal cleanup, making it an easy weeknight option when you want something warming and nourishing. This one slots right into a Whole30 routine without any fuss — just good squash, good broth, and good spice doing all the work.
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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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