Butternut Squash Soup With Herbes De Provence - veg

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Butternut Squash Soup With Herbes De Provence

Recipe By : 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.

 

HERBES DE PROVENCE has equal measures of dried basil, tarragon, summer savory,

rosemary and marjoram. It may include an equal measure of chervil. Add extra

basil. Can add dried lavender for aromatic.

 

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