4 large leeks (you need 1lb/450g, after trimming)
6 oz (175g) butternut squash (peeled weight)
1 large onion, peeled (approx. 4oz/110g)
1 teaspoon butter
1½ pints (850 ml) vegetable stock (I used Marigold Swiss Vegetable Bouillon powder)
10 fl oz (275 ml) semi-skimmed milk
1½ tablespoons snipped chives
salt and freshly milled black pepper
1: If you’re using the pristine-looking leeks from the supermarket, don’t be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers – so begin by trimming off the roots plus most of the very green part and the tough outer layers. Then using a small sharp knife, slit the lengthways to about halfway down, then fan the layers out under a cold running tap to wash them.
2: Then finish slicing them lengthways and slice them across into approx. 1 inch (2.5cm) slices. Next chop the onion (same-size slices) followed by the squash into 1 inch (2.5cm) cubes.
3: Now melt the butter in a large saucepan, add all the vegetables, stir them well and add some salt. Pop a lid on and, keeping the heat low, allow the vegetables to sweat and release some of their juices for 20 minutes. After that add the stock and the milk and a little freshly milled pepper, then return the lid and, still keeping the heat low let the soup simmer very gently for another 20 minutes.
4: When the time’s up, pour the whole lot into a liquidiser and whiz to a smooth puree (you may have to do this in two batches so have a bowl to hand). Then return it to the pan, add the chives and re-heat gently without letting it boil – no more than a simmer. Serve the soup in warmed bowls with some good bread, also served warm.
