Deep-roasted butternut squash brings a caramelized sweetness to this soup that pure simmering just can't match, and it's blended with sautéed onion, garlic, fresh ginger, turmeric, and Ceylon cinnamon for a warm, earthy depth in every spoonful. Bone broth and full-fat coconut milk build a silky, rich base without any grains, added sugar, or legumes anywhere near the pot. A splash of apple cider vinegar at the end brightens the whole thing up and keeps it from tasting flat or one-note. It's fully blended until velvety smooth, then finished with fresh parsley and a drizzle of olive oil for a little texture and shine on top. Simple, whole-food ingredients and clean technique make this an easy one to fit into a Whole30 kitchen. Whether it's a weeknight starter or a make-ahead lunch, it's the kind of soup that feels indulgent while staying right on track.
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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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