I made squash soup. It was fairly easy, and I meant to take a picture. But I became a little disturbed about the fact that while it was deliciously tasty, it looked a lot like baby food….
Recipe: (created by deviating from 3 separate recipes)
2 butternut squash, split in half and seeded
1 acorn squash, split in half and seeded
(side note: easiest way to seed a squash is with an ice cream scoop)
Spritz the flesh side of the squash with olive oil. Sprinkle with a dash of salt, and a dash of pepper. Place the squash halves flesh side up in a 375 oven for about 40 minutes. Pull out, and let cool for about 5 minutes (it should still be hot to warm or it will be harder to work with). Scoop all the flesh into a pot (again the ice cream scoop worked really well). Add 1 cup of chicken broth. Blend with your immersion blender. Add another cup of chicken broth. Blend again. Add 1/2 cup of cream. Blend again. Add 2 tsp -3 tsp of ginger (to taste), 2 tsp black pepper, and a dash of salt. Gently heat until hot. Enjoy!
I was stoked to find out that my food dehydrator fruit leather insert fits perfectly with my immersion blender to form a shield!