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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
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Cook squash and potatoes with a little water, covered, in a microwave oven on MAX for about 10 minutes or until soft. Drain. In the meantime, saute leeks and garlic in oil and butter for 3 minutes until the leeks are wilted. Mash the squash and potatoes until smooth. Add them to leeks. Add the broth and cook soup for 10 minutes over low heat. Puree with a hand blender until thick and smooth. Add Cumin and pepper, stir. Serve with sour cream and croutons or toasted bread.