Related recipes: Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free,
Fall, Holiday and Festive, Leeks,
Soups, Soups/Salads, Soy-Free,
Vegan, Vegetarian, Wheat-Free, Winter,
Serve this satisfying soup throughout fall and winter.
It’s easy to make and, with holiday spices, makes a delightful start to the Thanksgiving
Cooking Time: 25 minutes
Prep Time: 20 minutes
Total Time: 45 minutes
Yield: 12 servings
3 butternut squashes
3 kabocha or hubbard squashes
1 Tbs (15mL) olive oil
8 cups (1.9L) stock or water*
1/2 cup (10g) rolled oats
1 tsp (6g) sea salt*
1/4 tsp (1g) white pepper
1 tsp (2g) nutmeg
1 tsp (2g) cinnamon
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.
* 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.
Serving Size 1 serving
Calories from Fat 37 (22%)
% Daily Value*
7%Total Fat 4g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 1.6g
Sugar Alcohols 0g