Deep-roasted butternut squash gets caramelized at high heat until the edges turn golden and jammy, then it's simmered with warming ginger, cumin, and cinnamon before getting blitzed into a silky, velvety puree. Garlic-infused oil brings that savory backbone without any actual cloves to chop, and a swirl of coconut cream at the end gives the soup a lush, glossy finish with just enough natural sweetness from a touch of maple syrup. Scallion greens add a fresh, bright bite that cuts through the richness, both in the base and as a finishing garnish. It's a one-pot soup that's equally good for a quick weeknight dinner or a make-ahead lunch, and it reheats beautifully. This one is a genuinely solid pick for a Paleo table, delivering deep, cozy flavor without any ingredients that don't belong there.
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Preheat the oven to 425°F (220°C). Spread the cubed butternut squash in a single layer on a large baking sheet. Drizzle with 2 tablespoons of the garlic-infused oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat evenly.
Roast the squash for 30–35 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are deeply golden.
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