Butternut Squash Soup with Coconut and Ginger

• 2 large butternut squash, cut in half, and seeded
• 4 tablespoons unsalted butter
• salt and fresh ground pepper to taste
• 1 tablespoon extra-virgin olive oil
• 2 medium onions, finely chopped
• 1 leek, white and tender green parts only, thinly sliced
• 2 tablespoons peeled and finely minced fresh ginger
• 1 teaspoon curry powder
• 1/2 cup dry white wine
• 6 cups vegetable broth
• 1 can unsweetened coconut milk (about 1-1/2 cups)
• 1 fresh thyme sprig + extra for garnishing if desired

1. Preheat oven to 350 degrees F. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes or until tender. Cool until you can safely handle it. Remove peeling and cut into large pieces.
2. While squash is roasting, in a large soup pot, melt the remaining 2 tablespoons butter in the olive oil. Add the onions and leek, ginger, and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated.
3. When onion mixture is finished, and butternut is ready, combine both in a food processor, and process until pureed smoothly. Add back to the soup pot.
4. Add the broth and coconut milk. Using a whisk or hand-held blender, mix all well. Add single thyme sprig. Simmer over moderately low heat for about 20 minutes or until heated through.
5. Discard the thyme sprig. Add additional salt and pepper to taste as desired. Ladle into bowls and sprinkle with additional fresh thyme leaves if desired. Serves 6-8.

Source: Food & Wine Magazine