Butternut Squash Soup

[Guest guest]

Hi Samantha:

 

I found this recipe on the Fat Free Vegan Website:

 

Butternut Squash Soup With Herbes De Provence

 

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

Serving Size : 4

 

2 pounds butternut squash -- peeled and seeded and cut into 1 1/2-

inch chunks

2 large ribs celery

cut into 2-inch pieces

2 tablespoons water

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.

 

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 2 tbsp. of water and sauté 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 sauté, 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.

 

Original posted to Veg-Recipes

 

Hope this helps you.

 

Gerri

 

 

, " Samantha Who? " <bulkorspam-

groups wrote:

>

> Anyone have a tried and true recipe for butternut squash soup? I am

fixing to go to the store and buy some. I also bought my first extra

firm tofu which I plan to use in a stirfry. Yummy I hope!

>

> Samantha

>

> -

> davis_colleen

>

> Tuesday, July 15, 2008 6:21 PM

> a cooking tip for easy soups (was Re:

Apology)

>

>

> --- maureen smith wrote:

> > As you may have seen previous posts about blender soups - they

are very easy to make

> and highly nutritious meals. They work with just about any

veggies and enough cooking

> water to blend. Be careful not to blend with the HOT water, as

they blender lid will fly off,

> and anyone or anything nearby will get a HOT bath in veggie soup,

including the ceiling!!!

>

> One way I circumvent this is to place the lid on loosely and then

cover with a tea towel to

> catch the splattering -- OR if you have a little portion of the

middle of the lid that comes

> off, take that out, and loosely fold a tea towel over that hole.

You don't lose much soup

> that way, and your kitchen stays clean. (This tip also works for

people with rice cookers

> whose little spout hole likes to spit rice starch all over the

kitchen.)

>

> And for those of you who have high-powered blenders like a Vita-

Mix, the blender itself

> can even do the heating/ " cooking " (I'm not sure what defines

cooking) of the soup. These

> are great for anyone who wants to make a fast, healthy low-fat

vegan soup and not have a

> whole lot to clean up afterwards. (So often the case for people

with illness -- I am one

> myself).

>

> On the other hand, these are also helpful for kids and other

picky eaters who are okay

> with blended mixtures or soups/dishes where that one thing they

hate isn't the dominant

> flavor (and can barely be tasted). (Translation: my vegan husband

who can barely choke

> down vegetables " plain " .) I do this myself to get my raw

cruciferous vegetables in, since I

> LOVE them cooked and am just not a fan raw, and I understand

there are unique health

> properties when eaten raw.

>

> To get this back on topic of recipes, this is what I do for my

big raw cruciferous smoothie:

>

> 1/2-1 T flaxseed (I treat this not as added fat but rather an

omega-3 source, YMMV)

> 1-2 fresh bananas (i.e., not frozen)

> 1-2 cups strawberries

> 1-2 cups blueberries (I use more of one if I have less of the

other)

> at least three cups of kale (my favorite) or collards, frozen

without being cooked first

> soymilk, water, ricemilk to blend

>

> This " feeds " me all morning, and it's great to sip in the heat

and know I am getting in 3

> good cups of raw kale without tasting uncooked brassicas. Of

course I make many

> variations depending on what's in the garden, what's on sale/in

season, etc., but my goal

> is to eat as many raw vegetables as possible, since it's

challenging for me to just chew

> those things raw, and I eat TONS of the cooked stuff without any

effort.

>

> --Colleen

>

>

>

>

>

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