Squash And Leek Soup

[Guest guest]

Squash And Leek Soup

 

1 1/4 pounds winter squash. peeled and diced,

pumpkin, butternut, or  hubbard

4 tablespoons unsalted butter, divided

2 leeks, thinly sliced

1 celery stalk, strings removed 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.