Also—what they say about having the heat off while you blend? Take that seriously.
When you blend, you get a very thick material—kind of like bubbles in hot springs or mud springs. When those bubbles come up, material flies a lot further. And it can land on your bare arm. And burn it. Yeah. Burn it. And leave permanent scars.
I stir my blender through the soup in a kind of circular way. When there’s a bigger chunk of something, I aim the blender toward it. I lift the blender up, but not over the surface. When things are small enough, I’ll let it attach itself to the bottom and just pull stuff.
I made this squash/sweet potato soup using what I call tomato liquor (when you make tomato sauce, you skim off the liquid instead of boiling it away—it’s delish). I also put in some poblano pepper. I had red and green, so I used up the red.
Wow! It kind of was a three-stage taste. First you got the squash sweetness. Then, the spice—enough to wake you up, but not to overpower you. The hint of tomato came at the end of the spoonful. Really quite amazing, if I do say so myself. Of course, one time only. No more tomato liquor in the house.