Deep-roasted butternut squash forms the silky backbone of this soup, its natural sweetness intensified by high-heat roasting until the edges turn a deep caramelized gold. Warm turmeric, fresh ginger, and a whisper of Ceylon cinnamon build layers of cozy spice, while a rich pour of full-fat coconut milk gives the puree its velvety, restaurant-worthy body. A splash of apple cider vinegar at the end brightens everything up, cutting through the richness so no single note overpowers the rest. Blended until completely smooth and served steaming hot with a scatter of fresh parsley, this is comfort-in-a-bowl territory. It's a great pick for a gluten free menu, whether you're feeding a crowd or just meal-prepping something soothing 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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