Preheat oven to 375 Deg. F. Spread the butternut squash over one baking sheet or roasting pan and the carrots on another. Drizzle 2 Tablespoons of the coconut oil over the tops and stir to coat. Place the shallot on a square of foil big enough to cover it entirely, and drizzle the shallot with 2 teaspoons of coconut oil, wrap tightly and place on one of the baking sheets. Slice the top of the bulb of garlic off exposing most of the cloves and place on a square of foil. Drizzle with 2 teaspoons of coconut oil and wrap tightly. Place the garlic on one of the baking sheets as well. Roast the squash, carrots, garlic and shallot for 30-45 minutes stirring occasionally. Remove the carrots at 30 minutes so they don’t burn and roast the remaining vegetables until softened. Let cool enough to handle.

While the vegetables are roasting in the oven prepare the red pepper puree and pesto.

Place the bell peppers over an open flame on a gas stove or on a sheet in the oven and char until all sides are blackened, turning when needed. Place in a bowl and cover with a tea towel until cool. Rinse the peppers under cool running water removing the blackened skin. Remove the stems and seeds and place in a blender or food processor. Puree with the 2 teaspoon olive oil and ½ sea salt until smooth. Set aside.

Combine the garlic and walnuts in a food processor and pulsed until coarsely ground. Add in the basil and leave the processor on, after 1 minute add in the lemon juice through the feed tube. Stop to scrape down the sides and season with salt and pepper. Turn the processor back on and slowly drizzle the olive oil through the feed tube until the pesto is smooth. If it is still a coarser texture you can add more oil if desired. Stir in the cheese if using and set aside.

It a large pot or dutch oven heat the remaining coconut oil. Add in the leeks, onion and celery and sauté until starting to caramelize, about 6-7 minutes. Remove the peel from the shallot and add the shallot to the pot. Squeeze all of the roasted garlic out of the bulb and add that to the pot as well and stir for one minute. Add in the carrots, butternut squash and 6 cups of stock. Bring to a boil. Puree the soup in batches in a blender or use an immersion blender to puree until very smooth. Add more stock if a thinner soup is desired. Let simmer for 10 minutes. Taste and season with salt and pepper to taste and add in the smoked paprika.

Divide amongst bowls and spoon over 2-3 teaspoon each of the pesto and roasted red pepper puree and garnish with 1-2 teaspoons of pepitas. Serve hot.