Butternut Squash Soup With Roasted Red Pepper And Green B Recipe

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Butternut Squash Soup

• & cut into 1 1/2-inch chunks
• 1/4 c Snipped fresh chives
• OR thinly sliced scallion greens; for garnish
• 1 tb Olive oil
• 2 ts Sherry vinegar or balsamic vinegar; up to 3
• 2 ts Herbes de Provence
• 1 1/2 tb Instant vegetable stock powder
• Cut into 2-inch pieces
• OR coarsely sliced onions
• 1/3 c Old-fashioned rolled oats
• 3 c Water
• 2 lg Ribs celery
• 1/2 ts Salt; or more to taste
• 2 lb Butternut squash; peeled and seeded
• 1 1/2 c Thinly sliced leeks

• Step #1 Prep: about 15 mins.
• Step #2 Cooking: 15 mins This burnished-orange soup has a silken texture & a beautiful sheen, thanks to the addition of oatmeal-a terrific short-cut technique for creating quick body & creaminess.
• Step #3 Chopping the squash & celery very finely in the food processor/blender dramatically reduces cooking time without forsaking full-bodied taste.
• Step #4 Be sure to include the chive (or scallion) garnish, which adds dramatic visual & flavor contrast.
• Step #5 If you like, stir in the a tbsp of basil or rosemary olive oil at the end for an extra flavor dimension.
• Step #6 Accompany the soup with focaccia & a salad or steamed green vegetable to make a wholesome & colorful meal.
• Step #7 Using the food processor/blender, finely chop the squash in several batches.
• Step #8 (You should have about 5 c.
• Step #9 ) Transfer to a large bowl.
• Step #10 Finely chop the celery.
• Step #11 Set aside with the squash.
• Step #12 In a large soup pot, heat the oil & saute the leeks for 1 min.
• Step #13 Add the water & stock powder & bring to a boil over high heat.
• Step #14 stir in the the squash, oats, celery, herbes de Provence, & salt and return to a boil.
• Step #15 Reduce the heat to medium, & cook at a gentle boil until the squash is very soft, cover, about 15 mins.
• Step #16 Puree the soup with an immersion mixer (or cool slightly, then transfer in small batches to a food processor/blender or mixer & mix until smooth).
• Step #17 stir in the enough vinegar to heighten the flavors.
• Step #18 Add a bit more salt if needed, & reheat if necessary.
• Step #19 Garnish with the chives.
• Step #20 Makes 4 servings Cooking under pressure: After the initial saute, cook all the ingredients in a pressure cooker for 4 mins under high pressure.
• Step #21 Use a quick-release method or allow the pressure to come down naturally.
• Step #22 Proceed as directed in the recipe.
• Step #23 --.
• Enjoy the Butternut Squash Soup with Roasted Red Pepper And Green B recipe

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Soup And Stew / Vegetarian

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