Butternut Squash Soup With Herbes De Provence

Directions

1. Prep: about 15 min.
2. Cooking: 15 min
3. 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.
4. Accompany the soup with focaccia and a salad or possibly steamed green vegetable to make a wholesome and colorful meal.
5. 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.
6. Set aside with the squash.
7. 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.
8. 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).
9. Stir in sufficient vinegar to heighten the flavors. Add in a bit more salt if needed, and reheat if necessary. Garnish with the chives.
10. Makes 4 servings
11. 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.