Why are we experiencing such an epidemic of open- and not-so-open- sin in the church today?… [Because] we have promoted a “gospel” that says it is possible to be a Christian while stubbornly refusing to address practices or behaviors we know are sinful. We have accepted the philosophy that it’s OK for Christians to look, think, act, and talk like the world. We have made it an offense to admonish people about their sin, either privately or, when necessary, publicly. If only we were as loath to commit sin as we are to confront it!

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Veg07	4	servings

INGREDIENTS

2	lb	Butternut squash; peeled and seeded
		And cut into 1 1/2-inch chunks
2	lg	Ribs celery
		Cut into 2-inch pieces
1	tb	Olive oil
1 1/2	c	Thinly sliced leeks
		(white and light green parts only)
		OR coarsely chopped onions
3	c	Water
1 1/2	tb	Instant vegetable stock powder
1/3	c	Old-fashioned rolled oats
2	ts	Herbes de Provence
1/2	ts	Salt; or more to taste
2	ts	Sherry vinegar or balsamic vinegar; up to 3
1/4	c	Snipped fresh chives
		OR thinly sliced scallion greens; for garnish

INSTRUCTIONS

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.
Recipe by: Lorna Sass' Short-Cut Vegetarian, page 58
Converted by MM_Buster v2.0l.

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