Curried Mussel And Butternut Squash Soup

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Ingredients

2 tablespoons unsalted butter

2 shallots, finely chopped

1 leek, white and light green parts, sliced crosswise 1/2 inch thick

1 tablespoon curry powder

One 2 1/2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice

2 1/2 cups chicken stock or canned low-sodium broth

2 pounds mussels, scrubbed and debearded

1 cup dry white wine

1/2 cup water

2 thyme sprigs

Freshly ground pepper

Salt

Cilantro leaves, for garnish

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