Curried Squash Soup With Frizzled Leeks

• For Soup
• 1 lb leeks (about 4 medium) chopped
• 1 medium onion (chopped)
• 2 TBL unsalted butter
• 1 1/2 tsp curry powder powder
• 3 1/2 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
• 1 medium carrot, chopped
• 4 cups chicken broth
• 4 cups water
• For Frizzled Leeks
• white and pale parts of 1/2 lb leeks (about 2 medium, cut crosswise into 2-inch pieces)
• vegetable oil for deep-frying

1. Make Soup
2. In large bowl of water wash leeks and drain by lifting leeks from water into a colander. 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. (longer if tripling batch)
3. Cool soup slightly and in a blender or food processor puree in batches, transferring as pureed to a bowl. Season with salt and pepper. (soup may be made 5 days ahead and cooled, uncovered, before chilling, covered). Reheat soup, thinning with water if desired.
4. Make Frizzled Leeks
5. Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and rinse by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.
6. In a saucepan at least 3 1/2 inches deep heat 1 inch oil to 375 F. on a deep fat thermometer. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 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.
7. Serve soup topped with frizzled leeks.

leeks, onion, tbl unsalted butter, curry powder powder, butternut squash, carrot, chicken broth, water, leeks, white, vegetable oil

Taken from www.epicurious.com/recipes/member/views/curried-squash-soup-with-frizzled-leeks-51132891 (may not work)