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
Preparation:-
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- 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.