Winter Squash Soup

• 3 lb (1.5 kg) wintersquash
• 10 tbsp (150 g) butter
• 2 leeks, trimmed and sliced
• 1 quart (1 liter) chicken or vegetable stock
• 1/4 tsp grated nutmeg
• salt and black pepper
• 3 tbsp baby peas
• 8 cups (250 g) spinach leaves, finely chopped
• 1 1/4 cups (300 ml) light cream

STEPS :

1. Cut out the flesh from the squash, discarding the seeds and fibers. Cut the squash flesh into 3/4-in (2-cm) chunks.
2. Melt 7 tbsp (100 g) of the butter in a large saucepan. Add the leeks, and cook very gently, covered, for 10 minutes or until soft.
3. Add the stock, squash chunks, nutmeg, and salt and pepper to taste. Bring to a boil, cover, and simmer for 30 minutes or until the vegetables are very soft.
4. Meanwhile, cook the baby peas in boiling salted water for 5 minutes. Drain thoroughly.
5. Melt the remaining butter in a saucepan, add the spinach, and cook very gently, covered, for 3 minutes or until soft.
6. Puree the soup in a food processor or blender until smooth, in batches if necessary. Return to the pan and stir in the cream. Stir the baby peas and spinach into the soup, heat through, and serve immediately.

* * * Cook's know-how * * *

For individual servings as illustrated above, use small hollowed-out squash, or a single large squash in place of a soup tureen. When removing the squash flesh, leave a scalloped border to make the container look attractive.