I asked my daughter for an immersion blender for my birthday last month because I’ve been wanting to make soup (thanks Amie). So my first attempt is the following recipe and I must say it was pretty good & very simple. I wasn’t even sure what a butternut squash looked like so I had to “google” it to know what to search for at the store, LOL. I’ve never used an immersion blender before so I wasn’t sure how good it would puree the big chunks of apple & squash. It was amazing – seriously you all need one of these babies!! Using this recipe the consistency came out similar to applesauce which I didn’t mind, however, I might had a bit more creme next time? But it was yummy. Cute soup bowls (from HomeGoods), thanks mom!!
Butternut Squash Soup3 lb butternut squash 1 med. onion – diced 2 cloves minced garlic 1 or 2 apples – peeled, cored & chopped (I used granny smith & gala) 1 quart Chicken Stock 1/2 cup cream Salt & Cayenne to taste Cut squash in half & scoop out seeds. Lay skin side down on foil and bake at 375 degrees for an hour or until soft. When cool, scoop out & put in bowl. In pot add 1 TBL of butter and saute onion until golden over medium heat, about 10 minutes. Add 2 cloves minced garlic, stir 1 minute. Add apple chunks and chicken stock. Turn heat up to high until it comes to a slight boil, turn down to low & simmer 15 minutes. Add squash, simmer 20 minutes. Turn off heat, add creme. Now’s the fun – use your immersion blender till smooth. Add salt & cayenne – garnish with a bit of sour cream.