Yield: 9 gallons
Butternut squash, medium to large - 8 qt.
Carrots - 8 qt.
Celery - 2 qt.
Spanish onions - jumbo 6 qt.
Canola or olive oil (optional) - 2 Tbsp.
Vegetable stock - 18 qt.
Rolled oats - 2 cups
Sea salt - 1 tsp.
Fresh ginger - minced 1 cup
Nutmeg - 3 Tbsp. plus garnish
Wash squash. Cut each in halves lengthwise. Remove seeds. Lay halves face down, cut into 1/2-in. slices. Remove skin. Cut each slice into 1/2-in. chunks.
Wash carrots and celery; cut into 1/2-in. chunks. Clean onions; cut into big chunks.
In large stockpot, saute onions in oil 10 minutes. Add each vegetable separately, starting with carrots, then squash, then celery, sauteing each a few minutes before adding the next.
Add stock; bring to boil. Reduce heat; simmer 15 minutes or until vegetables have started to soften.
Add oats; simmer 5 minutes. Add salt, ginger or nutmeg; simmer another 5 to 10 minutes, until vegetables begin to fall apart.
Using large strainer, scoop vegetables from pot, leaving liquid. Puree vegetables in heavy-duty blender, adding liquid as needed to reach desired consistency.
Serve hot with dash of nutmeg or pinch of grated carrots or beets.
Nutrition per portion: Calories, 78.4; fat, 1g (11.5% calories from fat); carbohydrate, 17.8; protein, 2.02g; sodium, 71.4mg.