Recipe

As the temperatures drop in October, there's nothing more comforting than a bowl of warm, spiced butternut squash soup. And with the Geedel Manual Vegetable Chopper, the prep work is a whole lot easier. 

Ingredients:

1 large butternut squash (peeled, seeded)

1 onion, diced

2 carrots, peeled and diced

2 garlic cloves, minced

1 tbsp olive oil

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

4 cups vegetable broth

Salt and pepper to taste

A dollop of sour cream or a sprinkle of fresh thyme for garnish

Instructions:

1. Prep Veggies Effortlessly with Geedel.

Open the lid of the Geedel Manual Vegetable Chopper and put the squash chunks into the feed bin. Select the sharp and wide - spaced blade. This blade is designed specifically for quickly dicing the tough squash into even small pieces. Position your hands on the operating handle. Press the handle down firmly. You'll feel the resistance as the blade cuts through the squash, but with a steady force, the blades will rotate rapidly. After a few presses, the squash is diced into properly sized cubes, around 0.5 - 1 inch in size.

Next, swap to a different blade attachment for the onion.  Place each half into the feed opening with the cut side down. Press the operating handle. The blade quickly cuts through the onion, turning it into evenly diced pieces.

For the carrots, wash them thoroughly and cut off the tops and bottoms. Cut the carrots into lengths that fit into the feed opening. Swap the blade if necessary for a more suitable one for carrots. Place the carrot pieces into the feed opening and press the handle. The carrots are cut into evenly sized pieces. Finally, use the fine - cutting blade for the garlic cloves. Peel the garlic cloves and drop them one by one into the feed opening. With a few quick presses on the handle, the sharp blades mince the garlic into fine pieces. The efficient design of this chopper allows for smooth blade switching, saving you lots of time and effort.

2. In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté until translucent, about 3 - 4 minutes. Place a large pot on the stove and turn the heat to medium. Pour in the 1 tablespoon of olive oil. Let the oil heat up for a minute or so. Once the oil is hot, add the diced onion to the pot. Use a wooden spoon to stir the onion continuously. As it cooks, the onion will start to lose its opacity and become translucent. Keep cooking and stirring for 3 - 4 minutes. 

3. Add the diced carrots and continue cooking for another 3 minutes.

Once the onion is translucent, add the diced carrots to the pot. Stir them well to combine with the onion. As the carrots cook, they will start to soften. Keep cooking and stirring for another 3 minutes.

4. Toss in the butternut squash cubes, ground cinnamon, ginger, nutmeg, and a pinch of salt and pepper.

Stir well to coat the vegetables with the spices. Add the butternut squash cubes to the pot. Sprinkle in the 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, a generous pinch of salt, and a sprinkle of pepper. Use the wooden spoon to stir everything together vigorously. Make sure all the vegetables are coated evenly with the spices. 

5. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 25 - 30 minutes, or until the squash and carrots are tender.

Pour the 4 cups of vegetable broth into the pot. Use a spoon to stir the broth and the vegetables together. Turn the heat up to high and bring the mixture to a rolling boil. Once it's boiling, reduce the heat to low and let it simmer. Set a timer for 25 - 30 minutes. After this time, check the tenderness of the squash and carrots by piercing them with a fork. They should be soft but still hold their shape a bit. 

6. Use an immersion blender or transfer the soup to a regular blender (in batches if needed) to puree the soup until smooth.

If you have an immersion blender, simply place it into the pot and blend the soup until it's smooth. If not, carefully transfer the soup in batches to a regular blender. Blend each batch until smooth and then pour it back into the pot. 

7. Taste and adjust the seasonings as needed.

Serve hot, topped with a dollop of sour cream or a sprinkle of fresh thyme. Take a small spoonful of the soup and taste it. If it needs more salt, add a little bit and stir well. If it needs more of the spices, sprinkle in a tiny amount and taste again. Once you're happy with the seasonings, ladle the hot soup into bowls. Top each bowl with a dollop of sour cream or a sprinkle of fresh thyme. Enjoy this warm and delicious soup! 

Geedel Advantage:

Dicing butternut squash by hand can be a real struggle due to its hard texture. The robust construction and sharp blades of the Geedel Manual Vegetable Chopper make this task simple and quick. The consistent dicing ensures that all the vegetables cook evenly, resulting in a soup with a perfect, velvety texture.