Preheat oven to 350 Deg. F. Drizzle 2 tablespoon of coconut oil on a large baking sheet

Cut the acorn squash in half and scoop out the seeds. Slice in half or quarters and place on the cookie sheet. Sprinkle the squash with the cinnamon and nutmeg. Take off the outer layer of peel on the garlic and cut off the top ¼ inch. Place the garlic bulb on a large square of foil and drizzle the exposed garlic cloves with 1 tablespoon of coconut oil. Wrap the foil around the garlic. Place the pan of squash and garlic bulb in the preheated oven and roast for 30-45 minutes, flipping the squash slices once. Once thee squash is very tender remove from the oven and check the garlic. If the garlic isn’t super soft yet, roast another 10 minutes. Let everything cool enough to handle

In a sauté pan add the remaining tablespoon of coconut oil and add the leeks, shallot and diced apple. Sauté until the leeks and shallots are starting to caramelize and the apples are soft.

Remove the peel from the roasted squash and place in the blender. Add in the remaining ingredients. Turn blender on and slowly raise the speed to 10 and then high. Blend for 5 minutes checking for steam by removing the vent cap on the lid. Stop the blender and taste and season with more spices if desired. Blend a few more minutes on high if needed for soup to be hotter. Serve and garnish with a drizzle of coconut milk and toasted pumpkin seeds