Make the soup

To roast the bell peppers, place them whole directly on the open flame of a gas burner or on the grill. Cook, turning often using tongs, until the skin is charred and the peppers are tender. Place in a heatproof bowl, cover with a plate and let cool. The skin will loosen as the peppers steam. When cool enough to handle, peel off the skin and chop roughly.

In a soup pot, heat up the grapeseed oil over medium heat. Add the onions and sauté until tender, about 4-5 minutes. Add the garlic, jalapeño, and thyme. Sauté while stirring for 1 minute. Add the smoked paprika and stir until well coated. Add the vegetable broth, the squash, and the sweet potato. Bring to a boil, lower the heat to a medium and simmer, covered, until the squash and potatoes are tender, about 10-15 minutes. Add the roasted bell peppers and the salt, and cook for 5 minutes more. Taste and adjust seasonings. Remove from the heat and let cool. Remove the thyme sprigs. Transfer to a blender (or use an immersion blender) and purée until desired consistency.

Make the maple pecans

Heat oven to 350°. Combine the maple syrup, brown sugar, salt, and cayenne in a small bowl. Add the pecans and stir until they are well coated. Place the pecans on a parchment lined baking sheet and place in the oven for 10 minutes, turning the pecans halfway through. Remove from the oven and let cool.

Serve the soup with the pecans and the pomegranate seeds. Bon appétit!