Curried Squash Soup With Frizzled Leeks

Ingredients

• White and pale green parts of 1 pound of leeks (about 4 medium), chopped
• 1 medium opion, chopped
• 2 tablespoons unsalted butter
• 1 ½ teaspoons curry powder
• 3 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
• 1 medium carrot, chopped
• 4 cups chicken broth
• 4 cups water
• Salt and pepper to taste
• Frizzled leeks (see recipe below)
• Frizzled leeks (see recipe below)

12 cups

Preparation

1. In a large bowl of water, wash leeks and drain.
2. In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes or until vegetables are soft.
3. Cool soup slightly and puree in batches in a blender or food processor. Season soup with salt and pepper. (Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.) Top with frizzled leeks.

About 2 1/2 hours