Aren't we adorable together? We are so in love.
I don't buy things for myself. I have major issues with money. Like I am scared of my debit card. But I felt like I deserved a little treat. So it was an immersion blender and I am in love. It works on soup really well. Way better than my blender. And it is great for smoothies. Now I am wondering why I should have a blender at all. This little baby does it all and isn't such a space hog.
You got a lot of yellow squash? We sure did, until I made this. Yellow squash isn't super flavorful, so I added a lot of flavor. Jalapenos, cumin and chile powder. Not too much heat. Just enough to leave a little zing in the back of your mouth.
There is nothing more ridiculous to feed a baby than soup. They just make a big mess and it leaks out of their mouth. But I got smart. I cut a big slit in the top of one of Van's bottles and poured in some cooled soup. Wah-lah! Van drinking soup for dinner.
4 Tbsp butter, divided
1 onion, diced
2 jalapenos, seeded and diced
1/2 tsp kosher salt
2 garlic cloves, minced
1/2 tsp chile powder
1/2 tsp cumin
4 cups chopped yellow squash
5 cups chicken or vegetable stock
1 cup heavy cream
Small pats of butter, for serving
In a large pot over medium heat, add 2 Tbsp butter. Once melted, add the onions, jalapenos and salt. Saute until onion is translucent, about 10 minutes. Stir in garlic, chile powder and cumin. Cook for 2 more minutes. Add squash and cook until squash is heated through, about 5 minutes. Pour in stock. Bring to a boil and simmer for 10 minutes, or until squash is very soft. Blend in the blender in batches or use an immersion blender. Once smooth, stir in heavy cream and remaining 2 Tbsp butter. Serve with a small pat of butter.