Preheat the oven to 180ºC (355ºF). Line a roasting tray with parchment paper.
Prepare the vegetables: Peel and de-seed the squash, then cut it into chunks. Peel and chop the potato into chunks as well.
Place the chopped vegetables in a large bowl. Drizzle with garlic-infused oil and sprinkle with smoked paprika, cumin, and coriander. Season with salt and pepper, then toss well to coat evenly.
Spread the vegetables in a single layer on the prepared roasting tray. Roast for 20–25 minutes, setting a timer.
While the vegetables roast, finely slice the green leek leaves.
When the timer goes off, check if the vegetables are tender and slightly golden. Once ready, remove them from the oven and set aside.
Cook the soup: In a large saucepan over medium-low heat, melt the vegan butter. Add the leek leaves and sauté for 1–2 minutes, stirring occasionally until soft and fragrant.
Add the roasted vegetables to the saucepan and pour in the stock. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 10 minutes.
Turn off the heat and let the soup cool slightly. Then, blend until smooth using a stick or immersion blender. Taste and adjust seasoning with salt and pepper if needed. Serve in 1.5 cup servings and enjoy with a slice of sourdough bread or other low FODMAP bread.
