PREP: Preheat the oven to 400 F / 205 C. Slice off the top and bottom of the butternut squash and discard the rind. Cut the butternut squash into two pieces between the bulb and the thinner upper “neck” section. Cut each section in half lengthwise so that you have four pieces total. Scoop out and discard the butternut squash seeds. Use a vegetable peeler to remove the thin outer skin of the butternut squash. Cut the butternut pieces into about 4 even slices, then each slice into four or five pieces, to give you roughly 1 inch / 2.5 cm chunks.
ROAST: Divide the butternut squash, onion, apples and garlic evenly between two half sheet baking trays. Drizzle the fruit and vegetables with the avocado oil and toss to coat. Season with salt and pepper, to taste. Roast the vegetables until the butternut squash is just fork tender, about 30 minutes.
SIMMER: Transfer the fruit and vegetables to a large Dutch oven on the stove top over medium heat. Add the broth, ginger and turmeric. Bring to a simmer and cook until heated through and the flavors have mellowed together, about 15 minutes.
MIX: While the soup is simmering, make the pomegranate gremolata. Finely chop the parsley, peel and mince the garlic and zest the lemons. Transfer those ingredients to a small mixing bowl and add the pomegranate arils. Use a spoon to gently combine all the ingredients and set aside for later.
BLEND: Taste and add additional seasoning, if you like. Either use an immersion blender right there in the Dutch oven, or, working in batches, transfer the soup to a blender and blend the soup until completely smooth.
SERVE: Divide the soup between bowls and top with some of the pomegranate gremolata. If you like, garnish with a drizzle of extra virgin olive oil, lemon infused olive oil or coconut cream, along with a few grinds of black pepper.