Cauliflower Squash Soup - cooking recipe

Ingredients

1 head cauliflower, chopped up
3 butternut squash (average size), peeled and cubed
3 carrots, chopped
5 stalks celery, chopped
2 onions, sliced thin
1 1/4 c. rolled oats
3 Tbsp. seasoned salt (Herbamore)
2 Tbsp. olive oil
3 bay leaves
water

Preparation

Saute onions, celery and carrots for 3 to 8 minutes in oil. Cover.
Add rolled oats after 5 minutes, adding water (small amount).
Add cauliflower, then squash, Herbamore, bay leaf and water to cover.
Bring to a boil.
Reduce heat; simmer for 45 minutes to 1 hour.
Add water to 1 cup level.
When done, remove bay leaves and process in a food processor.
Makes a thick, tasty soup perfect for cold weather cooking.