Winter Squash And Leek Soup

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. 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.

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