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Butternut Squash Soup With Herbes De Pro




Source of Recipe


Lorna Sass' Short-Cut Vegetarian


Recipe Introduction


Serves 4


List of Ingredients




2 pounds butternut squash, peeled and seeded and cut into 1
1/2-inch chunks
2 large ribs celery, cut into 2-inch pieces
1 tablespoon olive oil
1 1/2 cups thinly sliced leeks (white and light green parts only)
OR coarsely chopped onions
3 cups water
1 1/2 tablespoons instant vegetable stock powder
1/3 cup old-fashioned rolled oats
2 teaspoons Herbes de Provence
1/2 teaspoon salt, or more to taste
2-3 teaspoons sherry vinegar or balsamic vinegar
1/4 cup snipped fresh chives OR thinly sliced scallion greens, for garnish

Recipe



This burnished-orange soup has a silken texture and a beautiful sheen, thanks to the addition of oatmeal- a terrific short-cut technique for creating quick body and
creaminess. Chopping the squash and celery very finely in the food processor dramatically reduces cooking time without forsaking full-bodied taste. Be sure to include the chive (or scallion) garnish, which adds dramatic visual and flavor contrast. If you like, stir in a tablespoon of basil or rosemary olive oil at the end for an
additional flavor dimension.
Accompany the soup with focaccia and a
salad or steamed green vegetable to make a wholesome and colorful meal.
Using the food processor, finely chop the
squash in several batches.
(You should have about 5 cups.) Transfer to
a large bowl. Finely chop the celery. Set aside with the squash.

In a large soup pot, heat the oil and saute the leeks for 1
minute. Add the water and stock powder and bring to a boil over high heat. Stir in the squash, celery, oats, herbes de Provence, and salt and return to a boil.
Reduce the heat to medium, cover, and cook
at a gentle boil until the squash is very soft, about 15 minutes.
Puree the soup with an immersion blender
(or cool slightly, then transfer in small batches to a food
processor or blender and blend until smooth). Stir in enough vinegar to heighten the flavors. Add a bit more salt if needed, and reheat if necessary. Garnish with the chives.
Cooking under pressure: After the initial
saute, cook all the ingredients in a pressure cooker for 4
minutes under high pressure.
Use a quick-release method or allow the
pressure to come down naturally. Proceed as directed in the
recipe.