Recipe
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
Calories224
Calories from Fat40
% Daily Value
Total Fat5g7%
Saturated Fat1g5%
Polyunsaturated Fat1g
Monounsaturated Fat2g
Cholesterol2mg1%
Sodium1254mg52%
Potassium855mg24%
Total Carbohydrate42g
Dietary Fiber6g22%
Sugars4g
Sugar Alcohols0g
Protein7g14%
* 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.