• 5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
• 1 Granny Smith apples peeled, sliced and cored
• 1 yellow onion small, chopped
• 2 carrot chopped
• 3 tablespoon avocado oil
• 2 teaspoon ground cinnamon
• 1 1/2 teaspoon Kosher salt
• 1/2 teaspoon. ground cumin
• 1 teaspoon chili powder optional
• 6 cup vegetable broth for Whole30, check for no added sugars, soy, or other and no synthetic or artificial additives

Optional Toppings:

• 5 tablespoon pumpkin seeds
• 10 teaspoon canned full-fat coconut milk unsweetened, and no synthetic or artificial additives

• 1/2 cup extra virgin olive oil
• 4 each onion medium, peeled and chopped
• 16 clove garlic peeled and chopped
• 4 each carrot large, peeled and chopped
• 4 each russet potato large, peeled and cubed
• 2 each sweet potato large, peeled and cubed
• 2 tablespoon salt
• 2 tablespoon harissa or chili paste
• 2 teaspoon ground coriander ground
• 2 teaspoon ground cinnamon ground
• 1 teaspoon ground turmeric ground
• 1/2 teaspoon Kosher salt
• 28 ounce canned whole peeled tomatoes canned and peeled. quartered
• 1 cup dried apricot dried and chopped
• 4 cup vegetable broth
• 4 cup canned chickpeas cooked
• 2 each lemon juiced
• 1 bunch Italian parsley