Sass' Butternut Squash Soup

[Guest guest]

This recipe looks good to me because I'm always looking for ways to use

squash. Note that there are directions for using a pressure cooker at the

very end.

 

Kathleen

 

* Exported from MasterCook *

 

Butternut Squash Soup With Herbes De Provence

 

Recipe By : Lorna Sass' Short-Cut Vegetarian, page 58

Serving Size : 4 Preparation Time :0:15

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 teaspoons sherry vinegar or balsamic vinegar -- up to 3

1/4 cup snipped fresh chives

OR thinly sliced scallion greens -- for garnish

 

Prep: about 15 minutes. Cooking: 15 minutes

 

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.

 

Makes 4 servings

 

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.

 

Converted by MC_Buster.

 

 

 

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schuller