Butternut Squash Soup with Coconut and Ginger
"Jeanette Peabody, the chef at Hamiltons' at First & Main in Charlottesville, Virginia, makes this luscious, slightly sweet soup with butternut squash from Dave Matthews's Best of What's Around and coconut milk instead of heavy cream. The coconut milk gives the soup a silky texture and a hint of exotic nuttiness...."
INGREDIENTS
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2 large butternut squash (5 pounds total)?halved lengthwise, peeled and seeded
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4 tablespoons unsalted butter
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Salt and freshly ground pepper
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1 tablespoon extra-virgin olive oil
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1 medium onion, finely chopped
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1 leek, white and tender green part only, thinly sliced
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1 shallot, finely chopped
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2 tablespoons minced fresh ginger
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1 teaspoon curry powder
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1/2 cup dry white wine
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6 cups water
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1 cup unsweetened coconut milk
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1 thyme sprig
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Coconut shavings, for garnish (optional)
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