Thoroughly wash 1 leek, 1 butternut squash (including scrubbing the skin), 1 sweet potato, and ¼ teaspoon of fresh ginger under cool, running, drinkable water. Chop the white and green parts of the leek into bite-size pieces. Peel and chop butternut squash and sweet potato into bite-size pieces. Peel ginger with the back of a spoon, and finely chop.
In a medium pot over medium heat, add 2 tablespoons of coconut oil and heat until shimmering.
Add leeks and sauté until translucent and softened, about 3-5 minutes. Add butternut squash, sweet potato, ginger, and 4 cups of vegetable broth. Bring to a gentle boil. Cover, reduce the heat to low and cook for 10-15 minutes, or until the potato and squash are soft.
While the soup is cooking, in a small skillet over medium heat, add 2 tablespoons of pine nuts and toast until golden for 1 minute, shaking often to prevent burning. Set aside to cool.
Uncover the soup. Stir in 1 teaspoon of ground cumin, ½ teaspoon of ground nutmeg, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground coriander, and kosher salt to taste. Cook for another 3 minutes covered. Take the pot off the heat and allow the soup to cool a little bit.
Transfer to a food processor or blend well using a hand-held immersion blender. Stir in 2 tablespoons of unsalted butter for added creaminess and sheen. Top with a sprinkling of the toasted pine nuts and serve. Eat up, Mama!
Once cooled completely, pour leftover soup into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.