Lorna Sass: Butternut Squash Soup with Herbes de Provence

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Butternut Squash Soup with Herbes de Provence

 

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

Serving Size : 4 Preparation Time :0:15

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds butternut squash

(peeled, 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 -- see recipe

or store-bought

1/2 teaspoon salt -- or more to taste

2 teaspoons sherry vinegar or balsamic vinegar -- (2 to 3)

1/4 cup snipped fresh chives -- for garnish

or thinly sliced scallion greens

 

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.

 

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 mintues.

 

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.

 

Accompany the soup with focaccia and a salad or steamed green vegetable to

make a wholesome and colorful meal.

 

T(Cooking Time):

" 0:15 "

 

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Per serving: 145 Calories (kcal); 4g Total Fat; (22% calories from fat); 3g

Protein; 28g Carbohydrate; 0mg Cholesterol; 297mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0