Preheat oven to 425 degrees F

Line a baking sheet with parchment paper and then place the carrots and squash on top. Drizzle with 2 Tbs olive oil, pinch of salt and pepper, using your hands to ensure everything is evenly coated. Roast about 45-50 minutes until the vegetables are browned and fork tender

Heat a large pot or Dutch oven, over medium heat, then add 1 Tbsp olive oil and the ground pork, salt and pepper, cooking until brown and crispy. If the fat renders too quickly, you can add another 1 Tbs olive oil to assist in the crisping process, remove and set aside on a paper towel lined plate

In the same pot or Dutch oven, add 1 Tbs olive oil, onion and apple, and cook, stirring until fork tender, and the onions have caramelized. Add the garlic, thyme and cook, stirring frequently, so they garlic doesn’t bur. Add the stock and bay leaf, bring to a boil. Reduce to a simmer for about 15 minutes, then remove and discard bay leaf

Carefully add the squash and carrots to pot, using an emersion blender to blend until smooth. If you don’t have an emersion blender, you can work in batched blending in a high-pressure blender. Once smooth, stir in coconut cream until fully incorporated. Salt and pepper to taste

Ladle the soup into bowls and top with the crispy pork and fresh thyme

Enjoy