Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Happy Harvest Soup




Source of Recipe


From Treva in the beautiful mountains of North Carolina


List of Ingredients




3 butternut squashes
3 kabocha or hubbard squashes
4 leeks
1 Tbsp olive oil
8 cups stock or water
1/2 cup rolled oats
1/2 tsp salt
1/4 tsp white pepper
1 tsp nutmeg
1 tsp cinnamon



Recipe



Clean and halve each squash from top to bottom. Remove seeds.
Lay squash halves face down and cut across in 1/2-inch slices.
Cut the skin off each piece and then chop into 1/4-inch chunks.
Clean leeks and cut on the diagonal in 1/4-inch pieces. Set
aside one cup.

In a large stock pot, saute 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, saute the remaining 1 cup of leeks in a
little olive oil, scatter over warm soup, and serve.
Yield: 8-12 servings