Butternut Squash Soup With Herbes De Provence Recipe

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Servings: 4

Ingredients

Cost per serving $1.95 view details
  • 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

  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.

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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%
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