Golden Harvest Soup

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 saute 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 for 5 minutes. Add salt, pepper, nutmeg and cinnamon and let simmer 5 to 10 minutes, until the squash is soft.

Puree 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.

NOTE: 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 hydrolyzed vegetable protein from soy.