I made a Butternut Squash Soup within minutes using the Hamilton Beach Stack & Snap Food Processor.

The Hamilton Beach Stack & Snap Food Processor is a great tool for quickly prepping ingredients, especially for a smooth soup like that. It must have made short work of chopping the squash, onions, or whatever veggies you used before you cooked and pureed them.

I picked up a few butternut squash from a local farm, roasted them in the oven for 40 minutes, let them cool for a few minutes then peeled off the skin and put chunks in the food processor along with the other ingredients which included chicken stock and some spices that include cinnamon and a dash of cayenne; pulsed it up to a minute and it was done.

It is an incredibly efficient method! Roasting the squash first is the key to both softening it for easy blending and developing that deep, sweet, nutty flavor. And the combination of cinnamon and a dash of cayenne is perfect—it adds warmth and a subtle kick to balance the sweetness of the squash.

Using the Hamilton Beach Stack & Snap to puree the roasted squash and liquid in under a minute is the ideal way to get that wonderfully smooth, velvety texture. Here is the recipe I used.

Visit Hamilton Beach online to shop and view the entire range of kitchen products, replacement parts and recipes or visit your nearest London Drugs in BC where this food processor is sold.

Disclosure: Hamilton Beach sent this Stack & Snap Food Processor to me to use and photograph, opinions are my own.

By: Richard Wolak