Preheat oven to 400 degrees
Carefully cut squash into 2 and remove the seeds and fleshy inner (set them aside for later)
Brush on olive oil to the flesh of the squash- then sprinkle with pepper, salt, coconut sugar mixture
Lay them face down on a parchment paper lined baking sheet
Toss red bell pepper in small amount of olive oil (or not!)
Spread bell peppers on parchment paper lined baking sheet
Bake both the red bell pepper and squash at the same time
The bell pepper will finish first - at about 10-15 minutes, remove when roasted to your liking
The squash will roast anywhere from 30-45 minutes, depending on the variety of squash you’re using *
Heat a large dutch oven over low-medium flame add 2 tbsp olive oil
Throw in your onions and saute for 5 minutes
Then add garlic and ginger, saute for 1 minute
Deglaze pan with a splash of water and lime juice
Add spices (salt, paprika,pepper, dried herbs, cumin, cinnamon, allspice, coconut sugar)
Saute for 1 minute
Add water, coconut milk, stir to combine
Add roasted bell pepper, roasted squash (skins removed) to the soup and mash
Transfer to a blender, add turmeric and blend until creamy smooth *
Saute shallot, pepitas and chili flakes in olive oil on medium flame until golden - about 3-5 minutes
Garnish soup with pepita mixture and a touch of coconut milk