1: Preheat oven to 400°F and line a large baking sheet with parchment paper.
2: Add butternut squash, carrots, celery, onion, and garlic to the pan. Toss with olive oil, paprika, salt, pepper, and cayenne until coated.
3: Spread veggies in a single layer and roast for 35-45 minutes until tender.
4: Heat a large deep pot over medium heat with broth, coconut milk, ginger, and apple cider vinegar. Bring to a boil.
5: Add roasted veggies and boil for 10 minutes.
6: Blend soup until smooth using an immersion blender or in batches using a regular blender.
7: Taste and adjust seasonings to your liking. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
