CURRIED SQUASH SOUP WITH FRIZZLED LEEKS

Curried Squash Soup With Frizzled Leeks image

Provided by Emily Weinstein

Time 2h30m

Yield 12 cups

Number Of Ingredients 11

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White and pale green parts of 1 pound of leeks (about 4 medium), chopped
1 medium opion, chopped
2 tablespoons unsalted butter
1 1/2 teaspoons curry powder
3 1/2 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)

Steps:

In a large bowl of water, wash leeks and drain.
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.
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.