Silky roasted butternut squash gets its warmth from fresh ginger, garlic, and golden turmeric, all bloomed in coconut oil until fragrant before the squash simmers down to fork-tender perfection. A splash of full-fat coconut milk stirred in at the end turns the whole pot velvety and rich, with a touch of apple cider vinegar to brighten every spoonful. Blended until completely smooth, this soup has that cozy, restaurant-worthy texture without any cream in sight. Finish bowls with a swirl of extra coconut milk and a scatter of fresh cilantro for a little color and freshness on top. It's a comforting, plant-based bowl that fits beautifully into a vegan kitchen, whether you're serving it as a starter or making a big batch for the week.
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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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