Preheat your oven to 400°F. Combine the butternut squash and apple in a mixing bowl and toss with 1 tablespoon of olive oil. Season with salt and pepper and spread the mixture on a baking sheet. Bake until the squash is tender and golden, about 20 to 25 minutes.

Heat the remaining olive oil in a Le Creuset 5.5-Quart Round Oven over medium heat. Add the onion and sauté, stirring often until tender, about 10 minutes. Add the roasted butternut squash and apple to the pot along with the brown sugar, ginger, turmeric, cinnamon and nutmeg. Stir well and cook for 1 minute. Add the coconut milk and chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes.

Working in batches, purée the soup, using an immersion blender in the pot, and puree until smooth. Ladle into bowls. Finish with pomegranate arils and fresh thyme leaves.

For the Goat Cheese Walnut Pita Chips:

Preheat the oven to 350°F. Spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the

walnuts evenly over the cheese, pressing them in gently. Cut the pita into wedges and bake the croutons on a baking sheet for 15 minutes, or until golden.