Prep Time: 20 minutes
Cooking Time: 25 minutes

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

1. 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.


2. 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.


3. 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.


4. In a small skillet, sauté the remaining 1 cup of leeks in a little olive oil, scatter over warm soup, and serve.

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