Deep-roasted butternut squash brings natural sweetness to this warmly spiced soup, especially once the cut edges turn golden and caramelized in the oven. Onion, garlic, and fresh ginger build a fragrant base, while turmeric and Ceylon cinnamon add warmth without overpowering the squash itself. Rich, full-fat coconut milk blends right into the roasted vegetables for a silky, ultra-smooth texture, and a splash of apple cider vinegar brightens the whole pot. Bone broth adds savory depth, so the finished soup feels hearty enough for a full meal rather than just a starter. A scattering of fresh parsley and a finishing drizzle of olive oil right before serving keeps things simple and fresh. It's a comforting, spoonable bowl that fits neatly into a dairy free rotation any night of the week.
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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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