Wow. Just wow. My older sister and her husband gave me one of the coolest gifts I might have ever received for Christmas. Seriously. I’m speechless at how amazing this little tool really is!
I made a batch of butternut squash soup tonight, usually this involves me transferring boiling soup from the pot to the food processor then to a different bowl and back to the pot in about 3-4 batches. This usually takes about 20 minutes and is VERY messy. Last time I did this I spilled the soup during the transfer and burned the crud outta my hand. Well, Shar, Jake, you have saved my hand and about 30-45 minutes! The entire blending process took less than 3 minutes. And cleanup? Oh, 45 seconds. YOU RULE!
You just drop it in your pot of boiling goodies, turn it on, and blend away (be careful, the motor is quite powerful). This model happens to come with a chopper and whisk attachment as well. All super compact and hardly takes up any space in my kitchen cabinets.
I tried a new variation of my soup tonight, it was better than my original!
Butternut Squash Soup
1 (3 1/2 – 4lb) Butternut Squash
3 Tbsp butter
1 Leek (white part only, chopped)
4 tsp fresh ginger, minced
4 cups chicken stock
3/4 of an 8oz block low fat cream cheese
2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 tsp ground cayenne pepper (or to taste)
1/2 tsp ground marjoram
add sea salt and freshly ground pepper to taste
Split and seed the squash. Lay split squash face down on an oiled cookie sheet. Cook in oven at 400 for about 45 minutes, or until flesh is tender with a fork.
Let the squash cool and scoop out the meat, throw out the skin.
In a soup pot, melt butter. Cook until tender, but not brown leeks and ginger. Add squash, chicken stock, cinnamon, nutmeg, cayenne, and marjoram. Bring to a simmer and let cook, stirring occasionally, breaking up squash for 20 minutes. Add cream cheese just prior to next step of blending.
Insert immersion blender (YAY!) or puree mixture in food processor or blender and add back to pot.
Top soup with roasted seeds, creme fraiche, cilantro or whatever your heart desires!
Notes: I also have used ground ginger for lack of remembering the actual fresh root at the store, I just cut the amount in half. I always love to rinse the seeds, coat them with olive oil, sprinkle them with sea salt and dry them out for an hour at 200F. They are delicious sprinkled on top of the soup!
Happy girl with my hand blender (and listening to kplu via my new under-cabinet radio while I cook):