My soups are so creamy! Even my favorite cooked soups, like a recipe from Ina Garten that I love, Roasted Butternut Squash Soup with Curry (recipe below) tastes even better when blended in the vita mix because it comes out velvety smooth.
The raw sweet potato cassarole that I love to make would never get so smooth and creamy in a regular blender. And green smoothies are like having dessert! The greens get blended so well you would never know they were in there if the smoothie were not green!
All of this aside, today I fell in love with my Vita Mix in a whole new way! I am a huge chocolate lover and my favorite non raw dessert is the ooey, gooey brownie! I LOVE brownies and for some reason had not tried to make them in my Vita Mix yet. I have tried in my food processor and the texture was just lacking for me.
Today I tried them in Vita Mix and I am a happy girl... REALLY happy! They are fantastic. Just as good... well, better than the original! Here is what I used...
2 cups walnuts
2 tablespoons cocoa powder
3 tablespoons carob powder
9 medjool dates
Blend until smooth, press into tupperware and store in fridge or freezer. So easy but perfectly delicious!
Roasted Butternut Squash Soup with Curry Condiments
recipe by Ina Garten
- 3 to 4 pounds butternut squash, peeled and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups vegetable stock (or water)
- 1/2 teaspoon good curry powder
Condiments for serving:
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana
Preheat the oven to 425 degrees F.
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
Meanwhile, heat the stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
This soup is fantastic and comes out very creamy when blended in your Vita Mix!