Soup:
2 pounds butternut squash, peeled, seeded and cubed (I used about 1/2 of a medium butternut squash)
1 leek (white parts only), rinsed well and roughly chopped
1 medium Granny Smith apple, roughly chopped (you can use peeled or unpeeled - I didn't peel mine for extra fiber and nutrients and it worked fine)
1 medium carrot, roughly chopped
2.5 cups vegetable broth
1/2 cup canned coconut milk

Garnish:
1 tablespoon coconut oil (can sub other high heat oil)
3/4 cup thinly sliced leeks (white parts only), rinsed well
1/8 teaspoon sea salt
Coconut milk, for drizzling (optional)