This velvety soup starts with a slow sauté of onion and garlic, bloomed with ground ginger, cinnamon, nutmeg, and a hit of cayenne for warmth. Cubed butternut squash simmers right in the pot with broth and rich, full-fat coconut milk until it's fork-tender, then gets blended smooth and glossy in one easy step. A final drizzle of reserved coconut milk on top adds a swirl of richness, and toasted pumpkin seeds or fresh chives bring welcome texture and color to each bowl. It's deeply comforting, naturally sweet from the squash itself, and built entirely from whole, real-food ingredients. This one's a great fit for a Whole30 kitchen, whether you're meal-prepping for the week or just want a cozy, no-fuss dinner.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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