Last week, I bought a butternut squash with the hopes of making homemade butternut squash ravioli with sage brown butter sauce. Due to the fact that my time has been limited and I could not find the semolina flour for the ravioli, I went for butternut squash soup. (Partially influenced by the acorn squash soup I had at the Tosa Farmer's Market Feast last week).
I based my soup off of this one I found on AllRecipes.com. My modifications included no leeks (forgot to buy them), two types of onion - vidalia and yellow (what I had left) vegetable stock(whoops read the recipe wrong) heavy cream (tastes better) and fresh sage (just wanted to add it) .
Food Network immersion blender (mine was from Kohl's and my mom used many coupons and discounts to not pay that price for it!).
Because grandma was asleep in the family room, I was nice and took the soup and blender into the garage and had at it. This is when I noticed the pot was too large. I needed to have the pot on an angle in order to really blend the stock. The blender worked like a breeze and I'm a huge fan of it. The button needs to be held the entire time you want the blade to spin, which was a little fussy, but I prefer the safety feature and will deal with the button. (That blade is crazy sharp!)
So....I'm going to find semolina flour and buy another squash and attempt the ravioli soon. I would love to know what you have done with butternut and other squashes this fall. This wonderful result makes me very excited to try more. Also, how do you use your immersion blender?
Until next time, Happy Eating!