In addition to canning paraphernalia, I also received a purple Cuisinart immersion blender for my birthday. And oh my, what fun! I had previously reserved myself to only making chunky soups, but what another world now awaits! Somehow it took an entire week to finally find the time to make something blendable, but can I just say that smooth squash soup is perfect? That it can be made with a million variations (pears, apples, curry spices, caramelized nuts) and thus with the random vegetables still left in my kitchen at the end of the week is, perhaps, the real reason it won the blender lottery. Below is the simple version I made, but next time there will be fruit! And maybe sweet potatoes, as I’m still in love with the squash soup we ate at Thanksgiving.
Smooth Butternut Squash Soup
(Enough for 4 people or more)
1 onion, finely diced
4-6 medium carrots, chopped into disks
1 medium butternut squash, pealed and diced into dice
Chicken stock or bouillon
Cayenne pepper to taste
Salt and pepper
1 tablespoon butter
In a large soup pot, melt the butter and add the onion. Cook until the onion is softened and then add the carrots, squash, chicken stock, cayenne, salt, pepper, and enough water to make a good soup consistency. Cook, covered, on low heat until the squash and carrots are very soft and the broth has good flavor, 30 minutes to an hour. When the soup is done, blend with an immersion blender or carefully transfer to an normal blender in batches. Serve with fresh ground pepper, grated cheese, and perhaps some fresh herbs.