Behold the Vitamix! As proud parents of our newly acquired blender, we absolutely love it. If you're always in the kitchen, this little baby is worth the investment. As the box attests, it is "the brand chosen by leading chefs worldwide" but as the kindly folks at the French Culinary Institute have told me personally, this is the machine to use. It's all somewhat overwhelming and I am still in awe of its sheer power and versatility. Recently a recipe called for corn meal, which we didn't have, but after throwing a few handfuls of popcorn kernels into the Vitamix, we soon did!
Among other things, the Vitamix makes salad dressings in a snap, frozen cocktails which we look forward to in summer, silken, creamy fondues and smoothies-to-go. The Vitamix also functions at such a high speed (2 horse power) that soups are not only readily made, they are finished fully cooked and steaming hot as well.
Here's a soup we made to comfort us this winter, just for starters!
Butternut Squash Soup
Sautee one chopped onion in two tbsps olive until softened and translucent, about 10 minutes. Set aside. Roast at least two pounds of peeled, cleaned squash cut into one-inch cubes, coated with olive oil, and sprinkled with salt, pepper and nutmeg in oven at 375 degrees for 45 minutes or until soft. Remove from oven and put squash, onion mixture, a can or package of roasted chestnuts, zest of half an orange and two sage leaves, 1/4 tsp. of freshly grated nutmeg in the Vitamix. Cover with vegetable stock by two inches. Puree, gradually turning speed to high for roughly five minutes, until steam is rising from blender. Season with more salt and pepper to taste, stir in a swirl of 2% Greek-style yogurt (about 6 oz.) or perhaps sour cream and serve!