This is a super rich and satisfying soup because of the healthy coconut milk that is in it.

 2 butternut squash (totaling about 2 lbs)- halved lengthwise and seeded

4 T unsalted butter

salt and freshly ground pepper

1 T extra virgin olive oil

1 medium onion finely chopped

1 leek white and green part only thinly sliced

2 T minced ginger

1 t curry powder ( I like to use Garam masala, but you can use regular curry powder as well. Both are available at the Common Market)

1/2 c dry white wine

4 c of water

1 can of full fat organic coconut milk

1 large spring of thyme

1 T of fresh lime juice

cilantro and fresh pepper to garnish

1. Preheat oven to 350 degrees.  Place each half of squash face up on a rimmed baking sheet and place 1/2 T of butter in each cavity.  Season liberally with salt and pepper.  Roast squash for about 1 hour and 20 minutes until tender.  When cool enough to handle spoon out the flesh and butter into a large bowl and discard the skin.
2. Meanwhile melt 2 T of butter with the olive oil over medium heat.  Add the onion, leek, ginger, and curry powder and cook until lightly browned, 5-7 minutes.  Add the wine and cook until evaporated, 1 minute.
3. Add the cooked squash, water, coconut milk, and thyme.  Cover and bring to a simmer.  Cook for 35 minutes.
4. Discard the thyme sprig and puree the soup with an immersion blender or blend in small batches in a blender. Stir in the lime juice.
5. Ladle into bowls and garnish with cilantro leaves and pepper.