1 1/4 pound winter squash, peeled and diced
4 tablespoons unsalted butter, divided
2 leeks, thinly sliced
1 celery stalk, strings removed, finely diced (or equivalent diced celeriac)
1 clove, freshly ground (or a pinch of ground cloves)
1 cup milk
4 cups water
salt and pepper to taste
4 tablespoons grated 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 of the butter, the leeks and the celery. Sauté 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.
Adapted from fooddownunder.com.