This velvety soup gets its warmth from ginger, garlic, and a blend of cumin, coriander, and turmeric, simmered right into tender cubes of butternut squash until they practically melt into the broth. A splash of full-fat coconut milk and a touch of maple syrup round out the base, giving it that rich, spoon-coating texture without any cream in sight. Once blended smooth, it's finished with a scatter of toasted pepitas and fresh herbs for crunch and color. Every ingredient here is naturally straightforward and easy to trust, making this a comforting, no-fuss pick for a gluten free kitchen. It's the kind of soup that tastes like it took all day, but comes together in one pot with minimal cleanup.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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