- white and pale green parts of 1 pound leeks ( about 4 medium), chopped
- 1 medium onion 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
- white and pale green parts of 1/2 pound leeks (about 2 medium), cut crosswise into 2-inch pieces
- vegetable oil for deep-frying
- In a 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.
- Cool soup slightly and in a blender or food processor purée in batches, transferring as puréed 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.
- Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.
- 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 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 soup topped with frizzled leeks.