Curried Squash Soup with Frizzled Leeks
| Yield: | 8 Servings |
| Categories: | Soups, Stews |
| 1 | lb | Leeks, white and pale green parts; chopped |
| 1 | md | Onion; chopped |
| 2 | tb | Unsalted butter |
| 1 1/2 | ts | Curry powder |
| 3 1/2 | lb | Butternut squash, peeled, seeded and |
| Cut into 1-inch pieces | ||
| 1 | md | Carrot; chopped |
| 4 | c | Defatted vegetable stock |
| 4 | c | Water |
| FRIZZLED LEEKS | ||
| 1/2 | lb | Leeks, white and pale green parts, cut |
| Crosswise into 2-inch pieces | ||
| Vegetable oil |
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