Butternut Squash Soup

4-6 TBSP butter

3-4 Leeks- white part only

1 large onion

3 large butternut squash peeled, seeded and cubed (If you can find this frozen in the veggie section at your grocery store it makes this recipe SO much easier)

5-6 cups chicken broth

1/3 c. rolled oats

1/4 - 1/2 tsp. cayenne pepper (how spicy do you like it?)

nutmeg to taste

cinnamon to taste

salt

Melt butter with leeks and onion and saute about 10 min. Add squash, broth, oats, and cayenne and bring to a boil. Lower heat and simmer for 10 min. Puree with hand blender if you have one or pour into a blender.