Silky roasted butternut squash forms the base of this warming soup, simmered with onion, garlic, and fresh ginger until fully tender, then blended until completely smooth. Turmeric and Ceylon cinnamon bring a golden color and warm, earthy depth, while a rich pour of full-fat coconut milk gives the whole pot a velvety, luxurious body without a drop of cream in sight. A splash of apple cider vinegar brightens the finish, cutting through the richness so every spoonful stays balanced rather than heavy. Finished with a drizzle of coconut milk and a scatter of fresh cilantro, it's the kind of soup that feels indulgent but is built entirely on real, whole-food ingredients. It's an easy one-pot dinner to make on repeat, and it fits neatly into a Paleo kitchen without any fuss.
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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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