Directions:
Preheat oven to 400 degrees.

Carefully cut the top and tail off your butternut squash. Then cut in half, and discard the seeds. Rub the inside flesh with olive oil and sprinkle with salt. On a nonstick tinfoil-lined baking sheet, place your squash halves cut-side-down, and bake for 55 minutes, until they are tender to the touch, and the outside easily gives when pushed. (This can be done beforehand).

In a large stock pot, saute your onions and carrots in olive oil, salt and pepper for about 4 minutes over medium-high heat. Then add your celery, leeks and garlic, and both the fresh and dried thyme. Let cook for about 5 minutes, until they begin to get tender. Meanwhile, scoop the butternut squash meat from the skins. Add it to the pot, and stir to coat with the spices. Next, add your stock, bring it to a boil, cover and simmer for 20 minutes.

Then, add your can of coconut milk. Stir to combine. Turn off the heat. Carefully, transfer to a vitamix or high powered blender and, blend until smooth. You can also do this in a food processor, but be sure to do it in batches, and use extreme caution since it is a HOT LIQUID!

Taste before serving to adjust the seasoning.

To serve, garnish with a splash of extra coconut milk, and a couple sprigs of fresh thyme, and pumpkin seeds, if you have any (I did not.)