I am enamored with kitchen stuff. I’m serious. When setting up our wedding registry I spent hours deciding on the perfect coffee maker, how many strainers and of what sizes I’d need and arguing with Alex the shape of our drinking glasses. My bridal shower had a kitchen theme (and it was awesome). ‘Nuff said.
That all being said, you can imagine my delight when I received an immersion blender this Christmas. I immediately thought of how much easier it would be to make this soup. You see, this soup is delicious and healthy, which is really a perfect combination. The problem is that it needs to be pureed, which is what also makes it delicious. In order to do the pureeing I used to transfer it to my food processor, but since it’s hot I had to either try not to scald myself while transferring it or wait for it to cool. Either way there were extra dishes to clean. Plus who wants to wait for soup to cool so that you have to reheat it to eat it? In comes the immersion blender. Less mess, less dishes, more soup. Everyone’s happy.
1 tablespoon olive oil
1 large carrot, diced
1 stalk celery, diced
1 medium yellow onion, diced
4 cups butternut squash (about 1 medium squash), cubed
1/2 teaspoon fresh thyme, chopped
6 cups chicken broth (or vegetable to make it vegan)
Salt and pepper, to taste
Heat the olive oil in a pot and add the carrots, celery and onion. Saute over medium heat for 3-4 minutes until the onions become translucent. Add the remaining ingredients and stir to combine. Bring to a boil, reduce heat and simmer for 30 minutes or until the squash is fork-tender. Use an immersion blender or transfer the soup to a food processor or blender and puree until smooth.