Yes. I asked for an immersion blender for Christmas when I was in high school. And guess what? I got one. Still have it. That tells you a little something about quality, I believe.
Anywho, my grandma sent me this recipe for butternut squash soup. She said it was good so I decided to give it a whirl ("I'll give it a whirl." Name that holiday movie!).
Butternut Squash Soup recipe:
1 squash about 3 lbs
3 slender or 1 1/2 large leeks, white parts only, cut in 1 inch pieces
3 cups whole milk
3 cups water
salt and pepper
1 tart apple, peeled, cut into tiny dice
about 1/3 cup chopped toasted hazelnuts or walnuts
about 1/2 cup creme fraiche or heavy cream
Cut squash into chunks. Add leeks, milk, and water; salt generously and bring to a boil. Simmer til the squash is soft enough to mash. Puree the soup til very smooth. Season to taste with salt, pepper and nutmeg. Spoon the soup over the apples and nuts.
I decided to use 1% milk instead of whole milk and it worked fine. I'm sure whole milk would make it a lot creamier, though.
Here are some photos of the process:
I decided to go for the tart apples for a garnish. They added an excellent flavor and crunch to the soup that I needed. This soup was surprisingly satisfying and I'm sure with the changes I made--pretty good for you.
Speaking of healthy--I have a great rice salad that I'll be sharing soon!