Green Curry Ginger Coconut Apple Butternut Squash Soup

2  tablespoons		unsalted butter
1  piece		leek, white part, quartered lengthwise, then chopped into quarter inch pieces, thoroughly washed and drained
3  ounces		medium carrot, peeled and cut into quarter inch dices
2  tablespoons		green curry paste
1  tablespoon		fresh grated ginger
1-1/2  lb.		butternut squash, peeled, seeded and cut into 2-inch pieces
1		medium apple, peeled, seeded and cut into 2-inch piece
4  cups		water
1  cup		coconut milk
4  tablespoons		brown sugar
1-1/2  teaspoons		salt

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