Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes, then toss them with olive oil on a baking sheet. Slice the apples and add them to the pan, along with olive oil, ground cinnamon, and nutmeg. Roast for 25–30 minutes, or until the sweet potatoes are tender and golden brown.

While the sweet potatoes and apples are roasting, preheat another oven to 375°F (190°C). In a bowl, mix raw pecans, rolled oats, honey, flour, and cinnamon until everything is well coated. Spread this mixture on a baking sheet and bake for about 10–15 minutes until golden brown and fragrant.

In a large Dutch oven, pour in a splash of olive oil and heat it over medium heat. Add minced garlic and diced red onion, sautéing them for 1–2 minutes until they soften and become fragrant.

Once the sweet potatoes and apples are cooked, let them cool slightly. In a high-powered blender, combine the sautéed garlic and onion mixture with the roasted sweet potatoes, apples, and vegetable stock. Blend until the mixture is utterly smooth and creamy.

Pour the blended soup back into the Dutch oven over medium heat. Stir in your heavy cream, honey, and mild cheddar cheese, mixing well until everything is incorporated. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 5–6 minutes.

Ladle the comforting soup into warm bowls. Top each serving with the cinnamon pecan topping for an added crunch.