I have my first recipe to share with you!
I was going to leave this for another week or two, as I have a backlog of reviews to post (‘cus I’m sure no one noticed my prolonged absences, right?), but then I was doing a repeat of the recipe and felt inspired, so I thought what the hell, just post it.
So here we are! Let’s start at the beginning.
As I’m sure I’ve told you before, I grew up not only with little money, but in a house where cooking and dinner were nothing more than nourishment. My mother never liked cooking, neither did my dad, and it was always a chore. One thing I will always remember, though, is my mother and her immersion blender.
We had only the most essential kitchen utensils, and almost no appliances. Seriously. We had a coffee maker (the old-school-drip kind), a toaster, a coffee grinder, and this immersion blender. She called it the “noga” or ‘leg’ in Polish, and used it very frequently. That thing was some 20 years old, and I think it died only a couple years back. I could be wrong… It could still be around somewhere.
When I got married and we started to acquire kitchen appliances, I discovered the magic of a stand mixer and a hand mixer, the blender, the food processor, and the slow cooker. I remember telling myself that I would never have a simple tool like the immersion blender in my kitchen as I didn’t need it… The blender could do the job just as easily and it could be used for many other things. The immersion blender was a one-trick pony.
Then we had our little one and I started making purées for her. The first few times I used the blender and it worked amazingly. Then I needed to make a puréed soup. I used the blender, but was frustrated as I had to purée it in two batches. And lo and behold, I started to wish I had an immersion blender. This feeling grew stronger and stronger as I continued to cook for our little one and as I made soups more often (autumn and soup, people!).
Finally I caved. We had money left over on a gift card and I knew I would be getting an Empire Red KitchenAid immersion blender (we have everything in red in the kitchen and like KitchenAid for appliances). I hopped online and the store had the blender, in red, on sale, with free shipping. Bye-bye gift card balance, hello new toy! And I manage to get it for just over $40, tax in. Total win.
It’s with this little beauty that I finished off today’s soup. You can, of course, omit the blending completely if you wish, or use a traditional blender to do the job. I, for one, am getting my money’s worth from this simple appliance… Guess being a one-trick pony isn’t so bad, after all.
Yield: 4-6 generous servings (depending on squash size)
Prep Time: 5 minutes + 15 minutes
Cook Time: 55 minutes + 40 minutes
Total Time: 2 hours
- 2 medium squashes (I used sweet dumpling squash the first time and one each butternut and carnivale squash the second time)
- 1 medium onion, diced
- 2 ribs celery, chopped
- 2-3 small or 1 large carrot/s, chopped
- 1 tbsp butter
- 1 medium apple, diced
- 1.5 cups chicken or vegetable broth
- 1 cup apple cider
- 1 tsp dried oregano
- 1 large spring (multi-branched) fresh or 1/2 tsp dried thyme
- 1 tsp cinnamon
- 1/2 – 1 cup milk (optional)
- Salt and pepper, to taste
For Roasted Squash:
- Preheat oven to 375F.
- Cut squash in half length-wise and scoop out seeds and insides.
- Place rind-side up on baking sheet.
- Bake for 50-60 minutes until the flesh is tender.
- If you wish, you can roast the apple as well. Add in last 15 minutes of roasting time.
- Allow squash to cool slightly before handling.
For the Soup:
- In a large stockpot or Dutch oven, melt the butter over medium heat.
- Add onions, cooking until tender and translucent, about 5 minutes.
- Add carrots and celery, cooking another 5 minutes.
- Using a spoon, scoop out the flesh from the squash, careful to discard any rind bits, and add into the pot. Allow to caramelise slightly.
- Add the apple, then the stock and cider.
- Add the oregano, thyme, and cinnamon.
- Bring soup to a boil, then reduce to a simmer and cook, covered, for 25 – 30 minutes.
- Take off the heat and blend, if desired. Season, to taste. Milk can be added as well (cream would be overly-rich, in my opinion).
- Serve with fresh baguette, if desired.
Hubby, who doesn’t usually like squash or squash soups, has devoured both versions of this soup. I’ll be trying it with a few other varieties of squash as the opportunity arises. This soup also freezes well, so you can enjoy it whenever the mood strikes you! Bon appetit!
*This recipe is my own and was created based on my very basic knowledge of how to make soup. The views and experiences above are mine and not endorsed/influenced by KitchenAid or any other third party.