In a large pot, heat olive oil. Add leek and a sprinkle of salt and saute for 10-15 minutes, until leeks are soft and translucent.

Lower the flame halfway and add butternut squash. Let it sweat for 20 minutes.

Add knob of ginger, chili paste, and lemongrass. Stir and saute for 10 minutes until combined.

Add coconut cream, season with salt, and bring to a boil. Once boiling, turn down to a low simmer. Cook for approximately one hour until you can pierce squash with a fork.

Let cool, then transfer to a high-powered blender. Blend until creamy smooth, approximately five to eight minutes.

In a large pan, heat olive oil. Add strips of leek, sprinkle with salt, and saute until soft and golden. Drizzle with honey and stir to combine.

Ladle the soup into a shallow bowl. Add a dollop of non-dairy yogurt and swirl. Top with sauteed leeks and microgreens.