Curried Squash Soup With Frizzled Leeks

• 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)

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.
3. Add leeks and salt to taste and cook, stirring until softened.
4. Add curry powder and cook, stirring, 1 minute.
5. Add remaining soup ingredients and simmer, covered, 30 minutes or until vegetables are soft.
6. Cool soup slightly and puree in batches in a blender or food processor.
7. Season soup with salt and pepper.
8. (Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered.
9. Reheat soup, thinning with water if desired.)
10. Top with frizzled leeks.

white, opion, unsalted butter, curry powder, butternut squash, carrot, chicken broth, water, salt, leeks, leeks

Taken from cooking.nytimes.com/recipes/1015544 (may not work)