Roasted butternut squash forms the silky backbone of this soup, caramelized in the oven until the edges turn deep gold and the flesh practically melts. Onion, garlic, and fresh ginger build a fragrant base, while turmeric and a whisper of cinnamon give the whole pot a warm, golden color and earthy depth. Full-fat coconut milk gets stirred in at the end for a rich, creamy finish without needing a single dairy product, and a splash of lemon juice keeps everything bright instead of heavy. Blended until completely smooth and ladled up with a crunchy scatter of dry-roasted pumpkin seeds, this is comforting, whole-food cooking through and through. It's a simple, satisfying bowl that fits perfectly into a Whole30 kitchen, whether you're deep in a round or just craving clean, well-spiced comfort food.
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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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