Curried Mussel And Butternut Squash Soup

Name: Curried Mussel And Butternut Squash Soup
Ingredients: 2 tablespoons unsalted butter; 2 shallots, finely chopped; 1 leek, white and light green parts, sliced crosswise 1/2 inch thick; 1 tablespoon curry powder; One 2 1/2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice; 2 1/2 cups chicken stock or canned low-sodium broth; 2 pounds mussels, scrubbed and debearded; 1 cup dry white wine; 1/2 cup water; 2 thyme sprigs; Freshly ground pepper; Salt; Cilantro leaves, for garnish