Instructions: Prep: 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.

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