Butternut Squash & Coconut Soup - healthy!

[=Mrs.AiNokeA=]

I got this recipe from my older sister who is into making healthy things. I tried it for the first time tonight and it came out really good. For the minced ginger I didn't have that so I had to use my neighbors ground ginger but it still came out really yummy.



Butternut Squash & Coconut Soup

Ingredients:
·*1 large butternut squash halved lengthwise, peeled and seeded
·*4 TB unsalted butter
·*1 TB extra-virgin olive oil
·*1 medium onion, finely chopped
·*1 leek, white & tender green part only, thinly sliced
·*1 shallot, finely chopped
·*2 TB minced fine ginger
·*1 tsp curry powder
·*1/2 C dry white wine
·*6 C water
·*1 C unsweetened coconut milk
·*1 TB thyme
·*Salt & pepper
·*Coconut shavings, for garnish
·*Agave nectar to taste (if you don't have it use sugar or honey)
*
Directions:
1.*Preheat oven to 350° . Set squash w/cut sides up on baking sheet. Fill each cavity with 1/2 TB butter and season w/salt & pepper. Roast for 1.5 hrs or until tender. Cut into large pieces.
2.*Meanwhile, in a large pot melt 2 TB of butter in olive oil. Add onion, leek, shallot, ginger, & curry powder and cook until lightly browned. Add wine & cook until evaporated..
3.*Add cooked squash, water, coconut milk & thyme. Simmer for 15 min.
4.*Puree the soup in blender until smooth. Season w/salt & pepper.