Sunday, November 7, 2010

My New Favorite Kitchen Gadget...and Butternut Squash Soup!!

I've been wanting one of these bad boys for a while now. I have a blender, yes, but this is so much more convenient, less "clunky" and ...prettier.

Yes, pretty is important when it comes to things I put in my kitchen. So which color did I choose? All 5! Just kidding, it was a really difficult decision but after almost leaving Sur la table (love) with the navy one, my friend convinced me that the Pomegranate Immersion Blender would be best as it matches all of my other appliances. Thanks Erin :)

Since today was a bit chilly (windows open, bundled up in sweaters, scarves and long socks) in it was about 68 degrees, lol, but that's cold for me, I decided to make some Butternut Squash Soup for the hubs and I.

The recipe was passed along to me from Erin (same shopping buddy) who I'm sure got it from Cooking Light, as she does with most of her recipes.

So here it is...I hope you enjoy as much as my husband and I did. And if you don't have one of these hand blenders yet, no worries, you can use your blender :)

Butternut Squash Soup:

1 1/2 tablespoon butter
1/2 medium onion, diced
2 cloves garlic
2 springs fresh thyme (I used dried)
1/2 to 3/4 butternut squash - peeled, seeded and cut into 1 inch cubes
4 cups chicken stock (or chicken broth)
1 pinch ground cumin
salt and ground black pepper to taste


1. Melt the butter in a large pot over medium heat, cook the onion,
garlic and thyme in the hot butter until the onion has softened (about
five minutes). Add the squash and chicken stock, bring to a simmer
and cook until the squash is tender, 10 to 15 minutes. Season with
cumin, salt and pepper and remove from heat.

2. Pour the soup into a blender, filling the blender no more than
halfway. Hold the lid of the blender in place with a kitchen towel
and carefully start the blender using a few quick pulses to get the
soup moving before leaving it on to puree. Puree in batches until all
is smooth and pour into a serving bowl. Or, you can use a stick
blender and puree the soup right in the pot. Puree until completely smooth.

Check back in soon for some more tasty soup recipes using my new favorite kitchen gadget :)


1 comment:

  1. thanks for the recpe. i will tweak it to make it vegan friendly... i have the stainless blender. Wish when i bought mine 3 years ago they would ave had the blue one. I love mine!! I use it when i make mashed potatoes too!! i get really creamy potatoes


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