Cook the rice according to the directions on the package.
Heat a soup pot with the coconut oil on medium.
Add leeks and cook for 6-8 minutes, stirring occasionally so they don't brown.
Add garlic and cook for an additional 2 minutes.
Add carrots, potatoes, squash, and vegetable broth and stir.
Add 3 bay leaves on top and simmer for 20-25 minutes or until vegetables can be easily pierced with a fork.
Remove bay leaves.
Blend with a stick blender or carefully remove about 1/2 -2/3rds of soup and blend until desired consistency (I like there to still be some chunks of veggies in it).
Drain rice when done cooking and add to soup.
Add coconut milk and heat until simmering.