Preheat your oven to 425°F (220°C). In a mixing bowl, toss diced sweet potatoes and sliced Honeycrisp or Gala apples with extra virgin olive oil, ground cinnamon, and nutmeg until well coated. Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes.

While the sweet potatoes and apples roast, prepare the cinnamon pecan topping. In a medium bowl, combine raw pecans, organic rolled oats, honey, a sprinkle of cinnamon, and melted unsalted butter. Spread this mixture evenly on a separate baking sheet and bake at 375°F (190°C) for 10-15 minutes until golden brown.

In a large pot, heat a tablespoon of extra virgin olive oil over medium heat. Add chopped red onion and minced garlic, sautéing for about 3-4 minutes until they become soft and fragrant.

Once the sweet potatoes and apples are roasted, add them to the pot with the sautéed onions and garlic. Pour in vegetable stock, simmer for about 5 minutes, then blend until smooth and creamy.

Return the blended mixture to the pot over low heat. Stir in organic heavy cream, raw honey, sea salt, black pepper, smoked paprika, and mild cheddar cheese. Heat gently for another 5-7 minutes until the cheese melts completely.

Ladle the warm, creamy soup into bowls and top generously with your homemade cinnamon pecan topping for added crunch. Enjoy alongside toasted bread or grilled cheese if desired.