Heat coconut oil over medium heat in a stock pot.
Add onion, leek, and garlic.
Sauté for 5-10 minutes until soft.
Add squash and apple, and cook another 5 minutes.
Add stock and 1 teaspoon cinnamon, and bring to a boil.
Cover, reduce heat to low, and simmer for 45 minutes.
Blend soup with immersion blender or blender until smooth, and season with salt and pepper.
Toss pecans with remaining 1 teaspoon of cinnamon, and lightly toast or sauté for 4-5 minutes until fragrant.
Serve soup topped with spiced pecans.