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Butternut Squash Soup With Coconut And Ginger

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Ingredients

2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded

4 tablespoons unsalted butter

Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

1 leek, white and tender green part only, thinly sliced

1 shallot, finely chopped

2 tablespoons minced fresh ginger

1 teaspoon curry powder

1/2 cup dry white wine

6 cups water

1 cup unsweetened coconut milk

1 thyme sprig

Coconut shavings, for garnish (optional)

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