Instructions: To make soup: Melt butter in soup pot over medium heat. Add leek, half of squash, wine, nutmeg, salt and pepper. Saute for 5 minutes, stirring with wooden spoon. Add carrot, chives, remaining squash and 2 cups water. Stir. Bring to a boil. Reduce heat. Simmer, covered, for 20 minutes.

To serve: In blender or bowl, blend or mash half of soup with milk until thick and silky smooth. Return blended soup to the soup pot. Stir. Ladle into bowls and garnish.

This recipe yields 4 to 6 servings.

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