Peel Sweet Potato (1) and cut into half inch cubes and set aside. Slice the Scallion (2) thinly on the bias, and set aside. Cut the Leek (6 ounce) in half lengthwise and then into quarter inch slices across and set aside.
Heat the Coconut Oil (2 tablespoon) in a medium saucepan over medium-high heat. When the oil is hot, add the cubed Butternut Squash (1.5 pound) and cook for five minutes.
Add the sweet potato, and Ground Black Pepper (1/4 teaspoon) and Salt (1 teaspoon). Saute for five more minutes.
Add Vegetable Broth (1 quart) and bring to a boil over medium high heat. Reduce the heat to medium low and simmer for 20 minutes or until the sweet potato is tender, stirring occasionally.
Remove the pot from the stove and pour the mixture in small batches into a blender. Blend on high speed until smooth. When each batch is finished blending, pour soup into a large bowl.
Once all the mixture has been blended, return the pureed soup back to the saucepan. Stir in Coconut Milk (1/2 cup) until it is well incorporated. Bring soup back to a quick boil while stirring and remove from heat. Do not burn!
Ladle the soup into two bowls. Top with green onions and Pumpkin Seeds (2 tablespoon).