For an Instant Pot:

1. For the soup, set your pot on 'Sauté' and add the coconut oil, celery, carrot, onion and garlic. Saute for about 5 minutes or until the vegetables begin to soften and brown slightly. Add the butternut squash, water, salt, za'atar, and harissa paste.
2. Bring to a boil and cover and simmer for 20 minutes or until the butternut is soft. When the soup is done cooking transfer to a blender, add lemon juice and purée until smooth. Serve immediately.

For Stove Top Cooking:

1. For the soup, in a medium stock pot heat the coconut oil and add the celery, carrot, onion and garlic. Saute for about 5 minutes or until the vegetables begin to soften and brown slightly. Add the butternut squash, water, salt, and za’atar. Bring to a boil and cover and simmer for 20 minutes or until the butternut is soft. When the soup is done cooking transfer to a blender, add lemon juice and purée until smooth. Serve immediately.
2. To make the Turmeric and Black Pepper Roasted Chickpeas, drain and rinse the chickpeas and transfer to a small mixing bowl. Toss with the coconut oil, sea salt, turmeric and black pepper. Spread onto a sheet pan and roast at 400°F for 20 minutes.
3. To serve the soup, portion the hot soup into bowls and drizzle with tahini. Garnish with roasted chickpeas and chopped parsley.