Cook leeks, onions, garlic and squash (about 12 cups) in hot butter for 2 to 3 minutes. Add half the ale, cover and cook 5 minutes. Add chicken stock and bring to boil. Add half the ale, cover and cook 5 minutes. Add chicken stock and bring to boil. Rinse basil leaves, pat dry then slice finely and set aside. Wash basil stems, tie with string and add to soup. Simmer soup until squash is soft. Remove and discard basil stems and puree soup. Add remaining ale, most of the cheese and season soup with salt and pepper. Serve in heated bowls and garnish with remaining cheese and sliced basil leaves. From The Pine Apple Inn, 149 Main St., Unionville, Ontario. Posted to MM-Recipes Digest V3 #294 Date: Fri, 25 Oct 96 23:06:44 UT From: "Deborah K?hnen"