Red Meat Allergy Friendly Roasted Butternut Squash Soup

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  1 medium butternut squash (about 3 lb), halved lengthwise and seeded
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  3 tbsp olive oil, divided
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  1 tsp fine sea salt, divided, plus more to taste
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  1 medium yellow onion, roughly chopped
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  4 cloves garlic, smashed and peeled
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  1 tbsp fresh ginger, peeled and finely grated
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  1 tsp ground turmeric
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  ¼ tsp ceylon cinnamon
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  3 cups bone broth
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  1 can (13.5 oz) full-fat coconut milk
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  1 tbsp apple cider vinegar
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For serving

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  2 tbsp fresh parsley, roughly chopped (optional)
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  1–2 tsp olive oil, for drizzling (optional)
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