Butternut Squash Soup With Herbes De Provence Recipe

• 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

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.
4. Chopping the squash and celery very finely in the food processor dramatically reduces cooking time without forsaking full-bodied taste.
5. Be sure to include the chive (or possibly scallion) garnish, that adds dramatic visual and flavor contrast.
6. If desired, stir in a Tbsp.
7. of basil or possibly rosemary extra virgin olive oil at the end for an additional flavor dimension.
8. Accompany the soup with focaccia and a salad or possibly steamed green vegetable to make a wholesome and colorful meal.
9. Using the food processor, finely chop the squash in several batches.
10. (You should have about 5 c..) Transfer to a large bowl.
11. Finely chop the celery.
12. Set aside with the squash.
13. In a large soup pot, heat the oil and saute/fry the leeks for 1 minute.
14. Add in the water and stock pwdr and bring to a boil over high heat.
15. Stir in the squash, celery, oats, herbes de Provence, and salt and return to a boil.
16. Reduce the heat to medium, cover, and cook at a gentle boil till the squash is very soft, about 15 min.
17. 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).
18. Stir in sufficient vinegar to heighten the flavors.
19. Add in a bit more salt if needed, and reheat if necessary.
20. Garnish with the chives.
21. Makes 4 servings
22. Cooking under pressure: After the initial saute/fry, cook all the ingredients in a pressure cooker for 4 min under high pressure.
23. Use a quick-release method or possibly allow the pressure to come down naturally.
24. Proceed as directed in the recipe.

butternut squash, celery, extra virgin olive oil, leeks, water, pwdr, oldfashioned, salt, sherry vinegar, fresh chives

Taken from cookeatshare.com/recipes/butternut-squash-soup-with-herbes-de-provence-96283 (may not work)