Butternut Squash Soup with Coconut and Ginger

Name: Butternut Squash Soup with Coconut and Ginger
Ingredients: 2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded; 4 tablespoons unsalted butter; Salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 1 medium onion, finely chopped; 1 leek, white and tender green part only, thinly sliced; 1 shallot, finely chopped; 2 tablespoons minced fresh ginger; 1 teaspoon curry powder; 1/2 cup dry white wine; 6 cups water; 1 cup unsweetened coconut milk; 1 thyme sprig; Coconut shavings, for garnish (optional)