=== FOR SOUP ===
1 lb Leeks, white and pale green - (abt 4 med), chopped
1 medium Onion, chopped
2 Tbs Unsalted butter
Salt, to taste
1 1/2 tsp Curry powder
3 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1" pieces - (abt 8 cups)
1 medium Carrot, chopped
4 cups Chicken broth
4 cups Water
Freshly-ground black pepper, to taste
=== FOR FRIZZLED LEEKS ===
1/2 lb Leeks, white and pale green - (abt 2 med), cut crosswise
into 2" pieces
Vegetable oil, for deep-frying
Salt, to taste


Make soup: In a large bowl of water, wash leeks and drain in a colander. In a 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. Cool soup slightly and in a blender puree in batches, transferring as pureed to a bowl. 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. Make frizzled leeks: Cut the leeks lengthwise into thin strips. In a bowl of water wash leeks and drain in a colander. Dry leeks very well between layers of paper towels. In a sauce pan at least 3 1/2 inches deep, heat 1 inch oil to 375 degrees on a deep-fat thermometer. Working in very small batches, fry leaks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Leeks may be fried 1 day ahead and kept in an airtight container at room temperature. Serve curried squash soup topped with frizzled leeks. This recipe yields 12 cups of soup.