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Puree of Green Squash

Peel and cut in pieces one fresh, medium squash; place in a saucepan with a sliced carrot, one onion, two leeks, one branch parsley, one bean crushed garlic, a sprig thyme, one bay leaf and one clove; add one ounce butter and cook on fire fifteen minutes. Moisten with two and a half quarts broth, one pint of milk, and add two peeled sliced raw potatoes. Season with teaspoon salt and half teaspoon pepper. Mix well. Cover pan and simmer one and a half hours. Press through sieve into a basin, then through Chinese strainer into a soup tureen, drop in bread croutons and serve.