For the Soup

• Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.

For the Gremolata

• Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency

• Preheat oven to 400o F.
• In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
• Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
• Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
• Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.

• Rinse and pat dry thyme with paper towels, set aside.
• Wash, peel and rough chop carrots, onion and potatoes.
• Peel and crush garlic.
• Heat 1 tablespoon olive oil in sauté pan low/medium heat or instant pot on sauté setting.
• Add all vegetables, including garlic and sauté 4-7 minutes until fragrant.
• Stir in the rinsed split peas.
• Stir in vegetable broth.
• Carefully seal pressure cooker and cook on high for 20 minutes.
• Carefully release pressure and remove the lid when the pressure cooker valve has fully released.
• Add in salt, pepper, paprika and cayenne.
• Immersion blend until silky smooth.
• Strip 3 tablespoons thyme leaves from stems. Finely chop thyme leaves, should produce 2 tablespoons.
• Stir in thyme leaves and taste to see if additional salt or paprika is needed.