roast a butternut squash
fry thinly sliced leeks and minced garlic in olive oil, fry up some dill in there for a min or two, salt and pep
peel, slice and scoop out the buttsquash and add to pot
cover w quart veggie stock and simmer for 20-30 min or until everything is nice and soft
blend if you want it really smooth or immersion blend for a chunkier vibe
add coconut milk or cream and stir in
voila !