Deep-roasted butternut squash brings natural sweetness and a silky texture to this soup, especially once it's blended smooth with sautéed onion, garlic, and fresh ginger. Turmeric and Ceylon cinnamon add warmth and color, while a rich pour of coconut milk and savory bone broth build a velvety, satisfying base without any grain or dairy fuss to think about. A splash of apple cider vinegar at the end brightens everything up and keeps the sweetness in check. Finished with a scatter of fresh parsley and a drizzle of olive oil, it's the kind of cozy, nourishing bowl that fits effortlessly into a Paleo kitchen. Simple, whole ingredients and a straightforward roast-and-blend method make this one worth putting on repeat all season long.
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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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