Preheat a saucepan over medium heat with the olive oil.
Add the onion and a pinch of salt, and sauté for 3 mins, stirring frequently.
Add the garlic, ginger, and a pinch of black pepper. Cook for 1-2 minutes, or until fragrant.
Add the squash puree, coconut milk and broth, and simmer on low for 10 minutes.
Stir in the apple cider vinegar. Taste for salt and pepper, and adjust as needed.
Transfer to bowls and garnish with basil.