Butternut Squash Soup With Herbes De Provence

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		Ribs celery
		Cut into 2-inch pieces
1	T	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	T	Instant vegetable stock
		powder
1/3	c	Old-fashioned rolled oats
2	t	Herbes de Provence
1/2	t	Salt, or more to taste
2	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 318 Calories From Fat: 62 Total Fat: 6.9g Cholesterol: 73.1mg Sodium: 384.5mg Potassium: 1267.5mg Carbohydrates: 36.2g Fiber: 6.9g Sugar: 7.8g Protein: 30.7g