Golden Harvest Soup
Serve this satisfying soup throughout fall and winter. It’s easy to make and, with holiday spices, makes a delightful start to the Thanksgiving meal.
Ingredients
- 3 butternut squashes
- 3 kabocha or hubbard squashes
- 4 leeks
- 1 Tbs olive oil
- 8 cups stock or water*
- 1/2 cup rolled oats
- 1 tsp sea salt*
- 1/4 tsp white pepper
- 1 tsp nutmeg
- 1 tsp cinnamon
Directions
- Clean and halve each squash from top to bottom. Remove seeds. Lay squash halves face down and cut across in 1/2-inch (1.25cm) slices. Cut the skin off each piece and then chop into 1/4-inch (0.5cm) chunks. Clean leeks and cut on the diagonal in 1/4-inch (0.5cm) 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 flame down and let simmer for 5 minutes.
- Add oats and simmer 5 minutes. Add salt, pepper, nutmeg and cinnamon and let simmer 5 to 10 minutes, until the squash is soft. Purée 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 (180g) of leeks in a little olive oil, scatter over warm soup, and serve.
Nutrition
% Daily Value
Calories
224
Calories from Fat
40
% Daily Value
Total Fat
5g
7%
Saturated Fat
1g
5%
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
2mg
1%
Sodium
1254mg
52%
Potassium
855mg
24%
Total Carbohydrate
42g
Dietary Fiber
6g
22%
Sugars
4g
Sugar Alcohols
0g
Protein
7g
14%
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. If you are allergic to soy, be sure the broth you choose is soy-free, as broths frequently contain hydrolized vegetable protein from soy.