Deep golden roasted butternut squash forms the silky base of this soup, its natural sweetness balanced by warm turmeric, ginger, and a whisper of Ceylon cinnamon. Garlic and onion get cooked down until fragrant before the squash joins the pot along with bone broth and full-fat coconut milk for a rich, velvety texture. A splash of apple cider vinegar at the end brightens the whole bowl, cutting through the richness just enough. Blended until completely smooth, this comes together in one pot and finishes with fresh parsley and a drizzle of olive oil for a little extra polish. It's a comforting, warmly spiced soup that fits neatly into an added salt–conscious kitchen without losing any of its depth of flavor. Cozy, nourishing, and easy to portion out for the week ahead.
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Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt.
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are deeply golden.
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