And finally a squash soup ...

Since I also have leeks:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curried Squash Soup with Frizzled Leeks
Categories: Soups, Vegetarian, vegetables, Curry
Yield: 8 servings

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, cut into 1" pieces
1 md Carrot; chopped
4 c Vegetable stock
4 c Water
FRIZZLED LEEKS:
1/2 lb Leeks, white and pale green
Parts, cut crosswise into
2 -inch pieces
Vegetable oil

MAKE SOUP: 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 puree in
batches, transferring as pureed to a bowl. Season soup with salt
and pepper. (Soup can be made 5 days ahead and cooled, uncovered,
before chilling, covered. Reheat soup, thinning with water is
desired.)

MAKE FRIZZLED LEEKS: 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#161#F on a deep-fat thermometer. Working in 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.

Recipe by: Gourmet/November 1995

From: Adam

MMMMM

I'd use chicken broth and a little diced, cooked chicken meat
myself.


Cheers

Jim


... I was the only naked person at the gender reveal party.

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