As soon as it arrived, I was flipping through the included recipe book on the hunt for the perfect first experiment. After a quick batch of strawberry sorbet, which was beyond delicious, I opted for a soup.
Yes, soup in a blender.
Another of the selling points the fancy man on the TV made that compelled us to purchase the machine of wonder, was that it not only blends your soupy deliciousness, but heats it up! 5-6 minutes, leftovers from the fridge and voila, hot soup. I’m still in awe.
I had purchased a couple small butternut squash from the farmer’s market earlier in the week with the intention of making soup anyways, but with the newfound freedom of televised consumerism, it was a done deal.
A few small red onions from the garden (late bloomers, I’m using up the small ones in recipes, and giving the larger ones time to reach their full potential), butternut squash (peeled), heirloom peppers of some sort, and fresh purple garlic all roasted in the oven for 30-35 minutes.
When the house began to smell like the Yankee Candle that will never be, I removed the ingredients from the oven, immediately added them to the Vitamix with 2 cups of chicken broth, salt, pepper, nutmeg and let the machine do its voodoo magic for 5 minutes.
Warm soup on a cold, rainy day sounded good from the start, but I cannot even tell you how amazing this quick and easy soup tasted. The freshness of the farmer’s market vegetables was in tact, but the creamy, buttery texture was brought to you by the Vitamix.
Whether you have a fancy gadget or not, this soup is worth a whirl (ha, get it). Alternatively, use an immersion blender or food processor.
I hope you enjoy this quick tidbit of tasty, and I’ll have a few more recipes coming this week, as well as the first of my Hawaii vacation posts (I’m in the Aloha state for three glorious weeks!)
See you soon,