Try this Butternut Squash Soup with Herbes De Provence recipe, or contribute your own.
Suggest a better descriptionPrep: about 15 minutes. Cooking: 15 minutes 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 scallion) garnish, which adds dramatic visual and flavor contrast. If you like, stir in a tablespoon of basil or rosemary olive oil at the end for an additional flavor dimension. Accompany the soup with focaccia and a salad or 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 cups.) Transfer to a large bowl. Finely chop the celery. Set aside with the squash. In a large soup pot, heat the oil and saute the leeks for 1 minute. Add the water and stock powder 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 until the squash is very soft, about 15 minutes. Puree the soup with an immersion blender (or cool slightly, then transfer in small batches to a food processor or blender and blend until smooth). Stir in enough vinegar to heighten the flavors. Add a bit more salt if needed, and reheat if necessary. Garnish with the chives. Makes 4 servings Cooking under pressure: After the initial saute, cook all the ingredients in a pressure cooker for 4 minutes under high pressure. Use a quick-release method or allow the pressure to come down naturally. Proceed as directed in the recipe. Recipe by: Lorna Sass Short-Cut Vegetarian, page 58
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 4 servings | ||
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Calories: 79 | ||
Calories from Fat: 19 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 80.2mg | 2 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 10.3g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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