Creamy Butternut Squash and Coconut Bisque with Arugula Salad (Vegan)

Peel and roughly chop a medium butternut squash. Chop finely one medium onion and one leek. In a large pot saute the onion and leek in a couple tablespoons of olive oil until soft and add one tablespoon of Better Than Bouillon vegetable base (or other type of vegetarian stock/bouillon ) stir until combined and add in squash. Barely cover with water and simmer until the squash is very soft. Add in one can of unsweetened coconut milk(either whole or low fat work well). Purée soup until very smooth, (easiest to use an immersion blender for this), and place back on heat to simmer a few minutes to let the flavors get really combined. When hot, adjust salt and pepper to taste.
This soup is also delicious with the addition of curry powder.  Add one teaspoon while sauteing the onion and leek.
Garnish with some thinly sliced scallions.