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1
Place the spinach in a 3-quart soup pot, cover, and cook without any additional water until limp, about 3 minutes.
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2
Drain the spinach in a colander and let cool.
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3
Press out the excess water with a wooden spoon, then coarsely chop the spinach.
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4
Set aside.
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5
Wipe out the soup pot, return it to the heat, and melt 2 tablespoons of the butter.
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6
Add the onion and saute over medium heat until soft.
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7
Add the squash and potatoes, and cook the vegetables together, stirring often, for about 5 minutes.
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8
Add the water, milk, salt, and pepper.
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9
Stir, combining ingredients well, cover the pot, and boil gently for 20 minutes, or until the potatoes are tender.
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10
Turn off the heat.
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11
In a skillet, heat the remaining butter.
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12
Add the spinach and cook for 3 or 4 minutes.
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13
Add the spinach to the soup and stir well to blend.
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14
In a food processor, puree the soup in batches until smooth.
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15
Return the soup to the soup pot and set aside.
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16
In a medium saucepan, boil the pasta in salted water until al dente.
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17
Drain and add to the soup.
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18
To serve, reheat the soup and serve in individual bowls.
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19
Pass the cheese for sprinkling on top.
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20
Variation: Use thin slices of uncooked yellow squash as a garnish.
