I really like my Immersion Blender. It doesn't take up much room, is easy to clean, and has lots of uses. When making cream soups everything is kept right in the pot. Less to wash! I also have a mini food processor, great for lots of things, for the same reasons.

Kitchen tools are always evolving , the most important being good pans and sharp, wonderful knives. But these two are super.

Before I buy something I make sure I have been thinking about it for a while, and that I have room for it. The following recipe was a cinch, using the blender.

Cream of Squash Soup
1 small acorn squash or half a
large one.
Seed squash, Brush each half
with olive oil and sprinkle with
onion/garlic seasoning. Roast
squash at 400 degrees till tender.
It may be reserved, covered
in fridge till the next day.
1 large onion, sliced
3 carrots peeled and sliced
A pinch of nutmeg
2 tablespoons unsalted butter
1 clove minced garlic.
2 cups chicken stock
2 medium baking potatoes,
peeled and cubed
Dash of balsamic vinegar
Salt and freshly ground pepper

1 cup light cream

Sauté carrots and onion in butter till tender. Add garlic and gently sauté till garlic is translucent. Add nutmeg. Add cubed potatoes, and cover with chicken stock, making sure that all vegetables are covered with liquid, adding more if necessary. Simmer soup till potatoes are tender. Mash with potato masher while still on stove. Spoon cooked squash out of shell and add to soup. Stir and mix with immersion blender till almost smooth, or add soup to regular blender in batches, return to pot and heat through. Soup can be refrigerated or frozen at this point.

When ready to serve, reheat soup, adjust seasonings, and add cream. Do not boil. Serve in heated bowls. More cream may be added if soup is too thick.

Roasted Sweet Potato Salad

This is a recipe where the warm vegetables are combined with dressing. The dressing can be changed according to your taste. Canned beans and chopped bell pepper are mixed in. It is different and delicious.

4 medium sweet potatoes,
peeled and cut into 1-inch
chunks
1 large onion, preferably red,
chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black
pepper
1 to 2 tablespoons minced
fresh hot chili, like jalapeno
1 clove garlic, peeled
Juice of two limes
2 cups cooked black beans,
drained (canned are fine)
1 red or yellow bell pepper,
seeded and finely diced
1 cup chopped fresh cilantro

Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer, Sprinkle with salt and pepper, Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30-40 minutes. Remove from oven keep on pan until ready to mix with dressing.

Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper, Process until blended

Put warm vegetables in a large bowl with beans and bell pepper, toss with dressing and cilantro. Taste and adjust seasoning of necessary. Serve warm or at room temperature, or refrigerate for up to a day.