Flavors of Fall:
Golden Harvest Soup
3 butternut squash
1/2 cup rolled oats
3 kabocha or hubbard squash
1 tsp sea salt
1/4 tsp white pepper
1 Tbsp olive oil
1 tsp nutmeg
8 cups stock or water
1 tsp cinnamon
Clean and halve each squash from top to
bottom. Remove seeds. Lay squash halves face
down and cut across in 1/2-inch slices. Cut the skin
off each piece and then chop into 1/4-inch chunks.
Clean leeks and cut on the diagonal in 1/4-inch
pieces. Set aside one cup.
In a large stock pot, sauté the rest of the leeks
in oil for 1 minute. Add the squash and sauté for
another 5 minutes. Add the stock or water and bring
to a boil, then turn heat down and let simmer for 5
Add oats and simmer 5 minutes. Add salt, pepper,
nutmeg and cinnamon and let simmer 5 to 10
minutes, until the squash is soft. Puree in a food
processor until very smooth. Press soup through a
fine-meshed sieve if a smoother texture is desired.
Transfer soup back to pot and keep warm. In a small
skillet, sauté the remaining 1 cup of leeks in a little
olive oil, scatter over warm soup, and serve.
Nutrition information: 169 calories, 6 g protein, 30 g
carbohydrates, 4 g fat, up to 800 mg sodium, 3 g fiber. Serves 12
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