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Golden Harvest Soup

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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.

Preparation facts

Cooking Time: 25 minutes

Prep Time: 20 minutes

Total Time: 45 minutes

Yield: 12 servings


3 butternut squashes

3 kabocha or hubbard squashes

4 leeks

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.

Nutrition facts

Serving Size 1 serving
Calories 169
Calories from Fat 37 (22%)
% Daily Value*
7%Total Fat 4g
4%Saturated Fat 0.9g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 1.6g
1%Cholesterol 3mg
37%Sodium 879mg
21%Potassium 739mg
10%Total Carbohydrate 30g
12%Dietary Fiber 3g
Sugars 4g
Sugar Alcohols 0g
11%Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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