In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add 4 cups of cubed butternut squash and sauté for about 5 minutes until the squash begins to soften. Next, toss in 4 sliced and rinsed leeks, seasoning with salt. Cook for an additional 5-6 minutes, stirring occasionally, until the leeks become tender and fragrant.

With the vegetables softened, stir in 2 tablespoons of curry powder, 2 tablespoons of grated fresh ginger, and the zest of 2 limes. Cook these aromatic ingredients for about 1 minute, allowing the mixture to become fragrant and colorful.

Pour in the juice of 2 limes and ½ cup of heavy cream, or coconut milk for a dairy-free option. Stir well, blending the ingredients into a smooth, creamy broth. Allow this mixture to simmer for 2-3 minutes and taste to adjust salt and pepper.

Add 4 pounds of scrubbed and debearded mussels into the pot, stirring gently to immerse them in the broth. Cover and steam for 6-8 minutes without lifting the lid, discarding any mussels that do not open afterwards.

Just before serving, stir in ½ cup of chopped fresh cilantro. Ladle the mussels and broth into bowls and serve alongside toasted crusty bread and lime wedges.