Roasted butternut squash forms the silky base of this soup, caramelized in the oven until deeply golden before it's blended into something rich and velvety. Fresh ginger, garlic, and warm turmeric build a fragrant backbone, while a hit of cinnamon and optional cayenne round out the spice profile without overwhelming the natural sweetness of the squash. Full-fat coconut milk stirred in at the end gives the soup its luxurious, creamy texture, and a splash of lemon juice brightens the whole bowl right before serving. Finished with dry-roasted pumpkin seeds and a drizzle of good olive oil, it's got real textural contrast alongside that smooth puree. This one is a great fit for a Paleo kitchen, built entirely from whole vegetables, warming spices, and simple pantry staples. It's the kind of soup that feels indulgent but comes together from ingredients you can actually pronounce, making it an easy one to put into regular rotation.
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Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with a pinch of salt and pepper.
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden and caramelized.
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