Butternut Squash Apple Soup

So I began making it this afternoon. I began by sweating (kind of like sauteeing-softening in a fat-but covered and without browning) half of an onion, then adding salt, pepper, sugar, cinnamon and ginger. Once that was all combined, I added half of a butternut squash, cubed and 3 cups of chicken broth. When that began to simmer, I added two apples-peeled, cored, and cubed. I let that simmer for about 15 minutes until everything was quite soft. Then came time to puree it.

Let me give you a bit of a background on my soup making equipment:

I don't have a strainer, I only have a colanderI have a 2 cup food processorMy blender is older than I amSo, based on my extensive equipment list, I had a hell of a time trying to puree this soup. I strained it through the colander, reserving the liquid in a mixing bowl. I then tried to puree the soup chunks in my blender. That was a major failed attempt. So I busted out my tiny food processor and began to puree everything in there. It took a few rounds, but eventually everything was pureed as much as I could (there are still a few chunks in the soup). Then I added it back to the pot and added the reserved soup liquid (which as a bit much). I stirred that well and then let it reduce because it seemed so thin. Since I was having so much luck with this soup (sarcasm), the soup reduced just to the point I wanted it to---or not. I stirred it a bit more, and it seemed a bit thicker, so I removed it from heat and let it cool.

Looking back, I think I know why I put-off making the soup for so long: the lack of a substantial food processor makes it very difficult to make puree or cream soups. And those are some of the best soups. I guess I'll have to ask for an immersion blender from Mom and Dad for my birthday...