Golden Harvest Soup
Serves: 12
Prep Time: 20 minutes
Total Time: 45 minutes
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.
Calorie: 169, Proteins: 6 g, Total Fat: 4 g, Fiber: 3 g, Sugar 4 g.
Preparation
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.