Butternut Squash Soup With Herbes De Provence Recipe
Servings: 4
Ingredients
- 2 lb butternut squash, peeled and seeded and cut into 1 1/2-inch chunks
- 2 lrg ribs celery cut into 2-inch pcs
- 1 Tbsp. extra virgin olive oil
- 1 1/2 c. thinly sliced leeks (white and light green parts only) Or possibly coarsely minced onions
- 3 c. water
- 1 1/2 Tbsp. instant vegetable stock pwdr
- 1/3 c. old-fashioned rolled oats
- 2 tsp Herbes de Provence
- 1/2 tsp salt, or possibly more to taste
- 2 tsp sherry vinegar or possibly balsamic vinegar, up to 3
- 1/4 c. snipped fresh chives Or possibly thinly sliced scallion greens, for garnish
Directions
- Prep: about 15 min.
- Cooking: 15 min
- 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 possibly scallion) garnish, that adds dramatic visual and flavor contrast. If desired, stir in a Tbsp. of basil or possibly rosemary extra virgin olive oil at the end for an additional flavor dimension.
- Accompany the soup with focaccia and a salad or possibly 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 c..) Transfer to a large bowl. Finely chop the celery.
- Set aside with the squash.
- In a large soup pot, heat the oil and saute/fry the leeks for 1 minute. Add in the water and stock pwdr 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 till the squash is very soft, about 15 min.
- Puree the soup with an immersion blender (or possibly cold slightly, then transfer in small batches to a food processor or possibly blender and blend till smooth).
- Stir in sufficient vinegar to heighten the flavors. Add in a bit more salt if needed, and reheat if necessary. Garnish with the chives.
- Makes 4 servings
- Cooking under pressure: After the initial saute/fry, cook all the ingredients in a pressure cooker for 4 min under high pressure. Use a quick-release method or possibly allow the pressure to come down naturally. Proceed as directed in the recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 32 | 24% |
| Total Fat 3.66g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 354mg | 15% |
| Potassium 788mg | 23% |
| Total Carbs 25.61g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.46g | 4% |
| Protein 2.43g | 4% |
