Instructions: Make soup: In a large bowl of water, wash leeks and drain in a colander. In a 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 puree in batches, transferring as pureed 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.

Make frizzled leeks: Cut the leeks lengthwise into thin strips. In a bowl of water wash leeks and drain in a colander. Dry leeks very well between layers of paper towels.

In a sauce pan at least 3 1/2 inches deep, heat 1 inch oil to 375 degrees on a deep-fat thermometer. Working in very small batches, fry leaks (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 curried squash soup topped with frizzled leeks.

This recipe yields 12 cups of soup.

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