TWO PUMPKIN SOUP

2 Leeks – chopped into ½ pieces

1 large onion - chopped

2 Tblsp butter

4 cups squash (use French (Rouge de Temps), Japanese (Hokkaido) or other winter squash

1 tsp ground juniper berries

4 cups chicken stock

Peel, seed and chop squash into small pieces. Cook over low heat—do not brown. Add juniper berries. When squash softens, add chicken stock. Cook till reduced by one half. Puree in blender. Return to pan and salt to taste.