Preheat oven to 400 deg f. Prepare two cookie sheets with foil.

Peel, deseed, and chop the kabocha squash into 1” chunks. Peel the sweet potatoes, carrots and parsnips and chop into large chunks as well. Spread evenly over the sheets and pour coconut oil making sure all the pieces are coated evenly.

Slice the top of the garlic bulb, exposing just the tops of the cut pieces, set it on a square of foil large enough to wrap around it, drizzle coconut oil over the top and cover with the foil. Place on one of the cookie sheets.

Roast the veggies and garlic, stirring the veggies and swapping pan positions in the oven every 15 min, roasting for a total of 45 min. Let cool 15 min. Take the garlic out of the foil once it is cool enough to handle and squeeze out the roasted garlic and place in a small bowl.

In a Dutch oven or large heavy bottomed pot, heat 1 tablespoon of coconut oil. Sauté the leeks and shallots until starting to turn translucent and fragrant, about 4 to 5 minutes. Add in the roasted garlic and stir for 30 seconds. Add in all the roasted veggies, stock and salt and pepper and bring to a boil, lower the heat and simmer 10 minutes. Turn off the heat. Either, using an immersion blender if you have one, or a regular blender, puree the soup until smooth. If using a regular blender, puree in batches pouring the soup into a separate large pot or bowl to make sure the soup is all blended. Return to the pot and turn heat to low. Add in the coconut milk and stir until its fully combined, taste and season with more salt and pepper. This is a THICK soup. If you want to thin it out more, add more chicken stock 1 cup at a time and adjust with more salt and pepper if needed.

Ladle into bowls and sprinkle the tops with smoked paprika. Serve hot.