Winter Squash And Leek Soup

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Winter Squash And Leek Soup

 

1 1/4 pounds winter squash, peeled, diced, such as pumpkin, butternut, or

hubbard

4 tablespoons unsalted butter, divided

2 leeks, thinly sliced

1 celery stalk, strings removed and finely diced

1 clove freshly ground or a pinch of ground cloves

1 cup milk

4 cups water

salt to taste

black pepper, freshly ground, to taste

4 tablespoons freshly grated imported parmesan cheese

 

Place the squash in a pan and add water to cover. Bring to a boil and simmer,

covered, for 30 minutes, or until the squash is very tender.

Meanwhile in a soup pot, combine 3 tablespoons butter, leeks, and celery.

Saut‚ over low heat until the vegetables soften. Add the ground cloves, milk,

and water. Bring to a boil and add salt and pepper to taste. Cook for 10

minutes, then add the squash and squash cooking water. Cook for an additional 15

minutes. Put through a food mill or lightly puree in a food processor.

Off the heat, add the remaining butter and grated Parmesan cheese and stir.

Serves 4.