Roasted Pumpkin & Leek Soup with Coconut Butter

Ingredients: 

1/2 butternut squash or 1 mini, halved
1 large leek
2 tsp creamed coconut or coconut butter
1/8 tsp cumin
salt optional 

Directions:

Place the pumpkin halve(s) and the whole leek on a baking tray and roast for 25 minutes at 180C. Check the pumpkin flesh with a fork to see if it’s cooked through. Remove from the oven and let it cool down for a few minutes. Using a spoon transfer all the flesh in a pot. Peel the outer part of the leek to get out the tender part. Give it a few chops and add it in the pot as well with the rest of the ingredients.
Add about a cup of hot water and using an immersion blender blend everything together. Add more water to reach desired consistency and serve warm. 

Recipe found at: http://www.veggie-wedgie.com/?p=2291