Roasted butternut squash gets deeply caramelized in the oven before it's blended into a velvety, golden soup, its natural sweetness balanced by warming turmeric, fresh ginger, and a whisper of Ceylon cinnamon. Bone broth and full-fat coconut milk build a rich, silky base, while a splash of apple cider vinegar brightens the whole pot right before serving. Sautéed onion and garlic add savory depth, and every spoonful leans on real, whole-food ingredients rather than shortcuts. Finished with a scatter of fresh parsley and a drizzle of good olive oil, it's the kind of soup that feels both nourishing and comforting in equal measure. This one is an easy, satisfying fit for an anti-inflammatory kitchen, whether you're making a big batch for the week or serving it up for a cozy dinner tonight.
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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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