Checking the ingredient list, everything here is already clean — coconut oil, onion, garlic, ginger, turmeric, cinnamon, squash, bone broth, coconut milk, and apple cider vinegar are all naturally compliant, so there's nothing to strip out or work around. That's part of what makes this one so satisfying: a fully loaded bowl of soup that doesn't ask you to think twice about what's in it. The squash simmers in bone broth until it practically falls apart, then gets blended silky-smooth and finished with a swirl of coconut milk for richness. Fresh ginger and turmeric give it a warm, earthy kick, while a touch of cinnamon rounds out the background without turning sweet. A splash of apple cider vinegar right at the end brightens the whole pot and keeps it from tasting flat. Finish with a scatter of cilantro and an extra drizzle of coconut milk, and you've got a cozy, restorative bowl that fits right into a Whole30 kitchen without any extra 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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