Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Winter squash - peeled and diced

  2. (such as pumpkin - butternut, or hubbard)

  3. 4 tablespoons 60ml Unsalted butter - divided

  4. 2 Leeks - thinly sliced

  5. 1 Celery stalk - strings removed and finely diced

  6. 1 -- freshly ground (or a pinch of ground cloves)

  7. 1 cup 237ml Milk

  8. 4 cups 948ml Water

  9. Salt - to taste

  10. Black pepper - freshly ground, to taste

  11. 4 tablespoons 60ml Freshly grated imported parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. Off the heat, add the remaining butter and grated Parmesan cheese and stir. This recipe serves 4.


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