http://www.blenditandmendit.com How To Cut A Butternut Squash & Make a 4 Minute Soup in the VitaMix is a lesson in basics. No longer will you walk by all the…
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Question by Health nut/Extremley Active: What does puree mean? the recipe says that I use a immersion blender to do it with?
The recipe says this, its tomato basil soup by the way, “Puree tomato mixture in suace pan using an immursion blender. Or, working in batches, puree tomato mixture in a blender until smooth, return it to suace pan?
Best answer:
Answer by Jess
Purée and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. Purées of specific foods are often known by specific names, e.g. mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century) purified or refined.
Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies — although these terms often imply more complex recipes and cooking processes. Coulis (French for “strained”) is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term paste is often used for purées intended to be used as an ingredient, rather than eaten.
Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content
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Hi Lynanne,
Thank you for writing. Glad you enjoyed it and also passed along the coriander twist.
Thank you!! I made your recipe a week ago and it was lovely. Today I made it again but this time I added fresh coriander and it gave it more of an Asian flavour. Very very nice.
It depends on what you are making as to how long the directions state to run the blender. (ex: Don’t run it 4min for a frozen dessert.) My Vitamix manual reads 3-4 minutes for hot soups. I run it 4 minutes or more for hot soup with no problems.
When I got my Vitamix 7 years ago, I babied it for awhile, but not anymore. When in doubt, I refer to the manual or look it up online. I experiment a lot and while I no longer baby it, I don’t abuse it, either. It’s still going strong.
I just bought a vitamix today, and I’m super excited. I’ve subscribed to you as I’ve watched a few vids and you have some great simple ideas. I was wondering though. In the manual, it warns not to run the blender continuously for longer than 1 minute. I see you seem to make hot soup a lot in yours. How long have you had it, and do you think this is wearing on your vitamix? I was pretty bummed when I read it as I was excited to make hot soup, but now I’m scared to wreck it as it cost a lot.
I never peel it just scoop the seeds out and go.
Right you are, the Vitamix can blend the squash peelings smooth, but just because it can doesn’t mean I want to include them in the recipe…
I have a question why did you not throw the peelings from the squash in the blender. I understand these machines will blend just about every part of the fruit or veggie.
Yes, I’ve made many delicious, simple soups in 4-5 minutes they come out steaming hot.
I am shocked!! I knew there was a soup setting (I don’t have a Vitamix), but I never understood why. The blender actually cooks the soup????
Hi Victor,
Thank you for your kind words. I appreciate it.
I haven’t blended the seeds, it doesn’t sound all that good to me. Is there a reason why you shouldn’t? They will change the texture of the finished product… are they toxic? I don’t think so because I usually put them in a small, shallow pan on the stove on lowest heat and let them roast up a bit to munch on later or to garnish the soup. Are you allergic to them? That’s a reason not to ingest them…
What do you think about leaving in the seeds?
Is there any reason why I shouldn’t?
Love your videos, by the way.
Hi Destini,
Excellent. Glad to hear you liked it and thanks for commenting, it helps others to decide whether to make it or not. Thanks!
That was the best soup! First time cutting up a butternut squash. The favors we so good together. Didn’t change a thing.
You’re welcome – and thank you for taking the time to comment, so others get reviews other than mine. I appreciate your support.
Just tried your the butternut squash soup in our Vitamix and really enjoyed it! I blended the soup for 3 minutes and it turned out perfect
Thanks for sharing!
No, I’m not 100% raw vegan. I eat a great deal of fresh fruits, veg and get my greens, but I like food freedom and being able to eat what I want and not labeling myself. I used to do that, but am much happier now that I don’t.
Are you raw vegan ?
I was hoping to use the “Hot Soup” choice on my Vitamix (no stove cooking). I guess I could use some almond milk but just less, then add half and half at the end, after the Vitamix has cooked the soup. Most recipes use only about 1/2 cup of half and half anyway. Thanks.
You’re welcome and thank you for taking the time to comment. It’s great to get opinions on my recipes.
I don’t see why you can’t do both – puree the squash and then add the liquid so you reduce the chances of the cream curdling. Are you planning on doing this on the stove or in the VitaMix?
made some just now – my whole life I have HATED fruits and veggies ESPECIALLY squash. More specifically – I hated the texture. Since I got my Vitamix a month ago, I have had more fruits in vegges than I have in years combined. but I digress — this soup is AMAZING. thank you so much for sharing!!
I have been looking for a recipe to make butternut squash in my Vitamix but I would like to make it with half and half. I prefer to cook low fat, but I have tasted a squash or pumpkin soup made with half and half and it was sooooo good that I want to try it. Would I need to add the half and half after the squash is already hot so as not to over cook the half and half? If so, can I puree/cook the squash without the liquid first? Can you help me?
Muchas gracias – thank you for viewing and for your kind words and support. I appreciate it. Hola to Spain!
Desde España te veo siempre los videos y me encantan
Glad you like it and thanks for taking the time to comment – you make me want to make it right now and enjoy it again, It is one of my favorite winter soups.
I would lightly saute the tomatoes then put them in a normal blender and give them a lite chop then saute a little more then blend saute blend until it looks like frosting. It also helps if you take the skin off the tomatoes. To do this boil some water and then drop in the tomatoes for about 10 seconds pull them out and the skin rubs right off.
Puree means blend something until it’s smooth. An immersion blender is a hand-held blender that goes into the mixture and blends it right in the pan or bowl. Working in batches means you put small amounts at a time in a regular blender until you’ve blended all of the mixture.