Cut the leeks in half lengthwise. Wash all the layers very well to remove grit, then thinly slice. Heat the oil in a large heavy soup pot. Add the sliced leeks and saute over medium heat for 5 or 6 minutes until they are softened and translucent, and beginning to brown.

Stir in curry powder, ground cayenne and salt and saute slowly for another minute or two. Add the cooked squash and entire can of coconut milk and mix in well. Add the chicken stock slowly and then add 1 cup of fresh cilantro.

Mix thoroughly to smoothly combine ingredients. Bring to a boil, then immediately reduce to simmer and cook for 15 minutes, stirring occasionally. Taste and add more salt if desired. If the soup seems too thick, add a little more chicken stock. Serve piping hot in large individual soup bowls.

Sprinkle the top of each serving with the additional cup of cilantro.

Note: If you prefer a smoother texture, blend in a food processor or blender before serving.

Serves 6 to 8 

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