Anonymous wrote:This is a favorite at our house. In lieu of the shredded parm, if you have a parm "crust", you can cook it directly with the butternut for even richer flavor. People I serve it to can't believe it doesn't have cream.

http://www.epicurious.com/recipes/food/views/Butternut-Squash-Soup-with-Parmesan-and-Fried-Sage-Leaves-105771

+1 This is the recipe I've been using for years. So easy with an immersion blender. As PP suggested, we cook a Parm rind with the butternut to add to the flavor.

Another stick blender recipe: broccoli soup -- Cook florets of broccoli and pieces of peeled potato in chicken or veggie stock, puree with immersion blender, stir in shredded cheddar cheese, salt, pepper and paprika to taste. Very easy to customize -- I've used whatever bits and pieces of leftover cheese were in the fridge, added cooked leftover takeout rice or sometimes orzo or pasta stars, I've thrown some cauliflower florets in with the broccoli, I've sauteed onions and garlic in the pot first before added the stock and veggies, etc.

Butternut squash soup!!

I peel, de-seed, and cube a butternut squash.

Sautée onions and garlic in olive oil until soft. Add the squash and brown a little, 3 minutes? Then add broth or stock. Summer until soft, maybe 25 min?. Add sage and salt and pepper in the last 10 minutes.

Purée! Doesn't even need cream.

Tomato soup with chickpea and rosemary. One of my fall staples.
http://orangette.blogspot.com/2005/04/on-routine-with-tears-taste-buds-and.html?m=1

This is a favorite at our house. In lieu of the shredded parm, if you have a parm "crust", you can cook it directly with the butternut for even richer flavor. People I serve it to can't believe it doesn't have cream.

http://www.epicurious.com/recipes/food/views/Butternut-Squash-Soup-with-Parmesan-and-Fried-Sage-Leaves-105771

I use mine sometimes for making salad dressings, right in the little blending cup that mine came with.

I love my immersion blender. I don't have any recipes specifically for it though. I just bring it out when I think it could be useful. Most of the time it's pureeing soup right in the pan. I used it the other day to puree whole canned tomatoes for a recipe that called for diced tomatoes, for example. But honestly, I used the little chopper attachment more than the immersion blender. It's great for small jobs that you don't want to haul your big food processor out for. Mincing up carrots, onions and celery for a mirepoix. Chopping nuts. Love it!

I recently purchased this immersion blender on sale for about $50 and I'm so excited to use it for Fall recipes: http://www1.macys.com/shop/product/cuisinart-csb-79-hand-blender-smartstick-2-speed?ID=808866&CategoryID=7554#fn=sp%3D1%26spc%3D9%26kws%3Dimmersion%20blender%26slotId%3D1


Please share your favorite Fall recipe that requires a stick blender.

I only have one recipe so far where I can use the blender and I'm looking forward to more.

Here's the one I have:

Ingredients

4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
4 cups tomato juice ( or part vegetable or part chicken stock)
12 -14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)

Directions

Combine tomatoes, juice/and or stock in saucepan.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.