Fun With an Immersion Blender

So as I’ve mentioned, I’ve been relying on soups to get me through busy season without consuming a gazillion calories worth of cheese and oil.  On top of this desire to stay healthy, I also got a fun toy for Christmas that I’ve been LOVING – my Cuisinart Immersion Blender.  A pre-requisite for my soups has been a “puree” step

My favorite soup so far has been my Butternut Squash and Carrot Soup.  I adapted the recipe from this one I saw on RhodeyGirl Tests.

Ingredients:
2 packages frozen butternut squash
kosher salt & black pepper
3 tbs olive oil
3 dried bay leaves
lots of garlic  (i used the minced kind from a jar)
2 large yellow onions, diced
4 cups chicken stock
1/4 teaspoon each: cinnamon, thyme, and paprika

Instructions:

1) Add the olive oil to a soup pan over medium low heat.  Add the onions and garlic, and cook until transluscent.

2)  Add the bay leaves, chicken stock, carrots, and frozen squash to the pot, and bring the soup to a boil.  Once at a boil, reduce heat and let simmer for 15 minutes.

3)  Once the squash is defrosted and distributed around the broth, and the carrots are tender, take the pot off the heat and blend the soup with an immersion blender.  (My favorite part!)  Add the herbs, and serve!  (Or separate into tupperware containers and bring to work!)

This soup was delicious.  I served some to my friend at work, and told her to be a harsh critic – but she loved it!  I can’t get enough of it either.  Good thing there’s still some in the freezer for next week

This week I’m bringing a soup I saw on Healthy Eats… Potato and Kale Soup.

I followed the recipe virtually to the T, but Trader Joe’s didn’t have any kale.  I walked across the street to my local farmers market – but don’t you know that it closed at 4, and I walked up at 4:08!  I made do with a blend of Collard Greens, Turnip Greens, and Mustard Greens from Trader Joes.  I hope this soup is as good as it looks – I have 6 servings to eat!

What is your favorite pureed soup to make?