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