Roasted until deeply caramelized, butternut squash forms the silky backbone of this soup, brightened with garlic, fresh ginger, and warming turmeric and cinnamon. Bone broth and coconut milk simmer together into a base that's rich without being heavy, and a splash of apple cider vinegar at the end wakes up all those roasted, spiced notes. Good olive oil does double duty here, both for roasting the squash and as a finishing drizzle that ties the whole bowl together. A scatter of fresh parsley on top adds a little green freshness to balance the deep, golden color underneath. It's the kind of simple, vegetable-forward soup built on olive oil, herbs, and warm spices that fits naturally into a Mediterranean way of eating, and it's easy to make a double batch since it keeps and reheats beautifully.
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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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