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Butternut Squash Soup With Herbes De Provence Recipe

Butternut Squash Soup With Herbes De Provence Recipe

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Butternut Squash Soup With Herbes De Provence

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Ingredients:

Serving

2 lbs butternut squash, see note
2 large celery ribs, chop 2-inch pieces
2 tbsp water
1 1/2 cups thinly sliced leeks or 1 1/2 cups coarsely chopped onions
3 cups water, see note
1 1/2 tbsp instant vegetable stock powder, see note
1/3 cup old fashioned oats
2 tsp herbes de provence
1/2 tsp salt , to taste
2 tsp sherry wine vinegar
1/4 cup snipped fresh chives or 1/4 cup thinly sliced scallion top, garnish

Directions:

Note Butternut squash should be peeled and seeded and cut into 1 1/2-inch chunks. Leeks use the white and green parts. You can use regular stock in place of the water and omit the veggie stock powder. Also note that it can be any type of stock powder. Chicken would work best. You can add up to 3 tsp sherry vinegar or balsamic vinegar If you like, stir in a tablespoon of basil or rosemary olive oil at the end for added flavor depth. I used basil.
Finely chop squash. A food processor works well here. You should have 5 cups. Finely chop celery. Set aside with squash.
Heat 2 tbsp of water and saute the leeks for 1 minutes. Note you can also use the basil olive oil for this if you are not keeping fat free. Saute the leeks for 1 minutes.
Add the water and stock powder or add the stock and bring to a boil over high heat. Stir in squash, celery, oats, Herbes de Provence and salt then return to boil. Reduce the heat to medium, cover and cook at gentle boil until squash is soft. About 15 minutes.
Puree the soup with an immersion blender[I use the Phillips. works fine] or cool slightly and transfer in small batches to food processor or blender and blend until smooth and creamy.
Stir in enough vinegar to heighten the flavors. Adjust salt if needed, and reheat if necessary. Garnish with the chives.
From recipe Cooking under pressure: After the initial sauté, 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. .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	227.1 Kcal (951 kJ)
Calories from fat	13.03 Kcal
		% Daily Value*
Total Fat	1.45g	2%
Sodium	1262.97mg	53%
Potassium	950.37mg	20%
Total Carbs	51.03g	17%
Sugars	7.16g	29%
Dietary Fiber	7.88g	32%
Protein	6.1g	12%
Vitamin C	54.3mg	91%
Vitamin A	2.3mg	76%
Iron	3.8mg	21%
Calcium	172.5mg	17%

Amount Per 100 g
Calories	44.23 Kcal (185 kJ)
Calories from fat	2.54 Kcal
		% Daily Value*
Total Fat	0.28g	2%
Sodium	245.96mg	53%
Potassium	185.08mg	20%
Total Carbs	9.94g	17%
Sugars	1.39g	29%
Dietary Fiber	1.54g	32%
Protein	1.19g	12%
Vitamin C	10.6mg	91%
Vitamin A	0.4mg	76%
Iron	0.7mg	21%
Calcium	33.6mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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