This velvety soup gets its golden color and warmth from turmeric, fresh ginger, and a touch of Ceylon cinnamon, simmered right into tender butternut squash until it's completely fork-soft. Coconut oil builds the flavor base from the first sauté, and coconut milk gets stirred in at the end for a silky, rich finish that still tastes indulgent. A splash of apple cider vinegar brightens the whole pot, cutting through the sweetness of the squash and balancing all that toasty spice. Blended completely smooth, it ladles up thick and creamy without any heaviness, finished with a swirl of coconut milk and fresh cilantro on top. It's the kind of soup that feels like a hug in a bowl, and it's an easy, satisfying choice for a dairy free kitchen. Make a double batch — it reheats beautifully and only gets better as the flavors settle.
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Heat the coconut 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 and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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