Step 1

Heat oil in a Dutch oven over medium heat. Add spices and stir until spices color the oil and become fragrant, about 1 minute. Add onion and cook over medium heat until soft and translucent, about 8 minutes. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. Bring to a boil and then reduce to a simmer. Allow to cook until squash is very soft, about 40 minutes.

Step 2

Allow squash to cool slightly before using an immersion blender to puree the soup. (Alternatively, the soup can be pureed in batches in a blender or food processor). Finally, stir the apple cider vinegar into the pureed soup.