In a large saucepan, add oil and spices on medium heat. Gently swirl the pot until spices begin to sizzle become aromatic. Add onions, garlic and leeks and sweat until soft. Lower heat, add squash and carrots and cover.
Remove from heat and let cool for 5 minutes. Transfer soup to blender and blend until smooth and velvety. Add more juice/stock if needed. Transfer back to pot and season to taste.
Once topped, transfer to refrigerator to set for 30 min. Remove from refrigerator and medallions are ready to serve. store in airtight container with parchment between layers. Keep in a cool dry place, or in the refrigerator.