In a Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons of oil and the 2 tablespoons of butter. Add the onion, leek, ginger, turmeric and cook over medium heat until fragrant and lightly browned. Add the wine and cook until it evaporates. Add the roasted squash chunks, water and coconut milk, Simmer over medium heat for about 15 minutes. Working in batches, puree the soup in a blender until smooth. You can use an immersion blender too. Season with salt and pepper. Garnish with the coconut flakes and thyme leaves.