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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 8

for soup:
1 pound leeks, white and pale green parts, chopped
1 medium onion, chopped
2 teaspoons unsalted butter
1 1/2 teaspoons curry powder
3 1/2 pounds butternut squash
1 medium carrot
4 cups chicken stock
4 cups water

for frizzled leeks:
2 medium leeks, white and pale green parts
vegetable oil for deep-frying

Wash leeks in cold water. Drain. In a heavy kettle cook onion in butter over moderate heat, stirring until softened. Add leeks and salt to taste and cook, stirring until softened. Add curry.
Peel and cut butternut squash into small pieces . Add to soup ingredients. Simmer for 30 minutes, or until vegetables are softened. Puree in blender. Season with salt and pepper.
Serve soup topped with frizzled leeks.
Frizzled leeks:
Cut leeks crosswise into 2-inch pieces. Then slice lengthwise into thin strips. Wash in cold water. Dry well.
Deep dry at 325 degrees until golden. Drain on paper towels. Sprinkle with salt. Can be made a day ahead.

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