Pre-heat the oven to 400 degrees. Toss the squash cubes with 1 tablespoon of olive oil, the maple syrup, salt and pepper. If the squash is difficult to cut open, use the microwave to soften it. Place the squash cubes on a roasting tray in one layer. Roast the squash for 30 minutes or until tender.

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.