What's the best way to blend or puree hot liquids like soup?  

Butternut Squash-Leek Soupenlarge

Lee Harrelson

Simple and wholesome, this soup highlights the natural essence of butternut squash. The added head of garlic gives it a rich, deep flavor. Recipe: Butternut Squash-Leek Soup

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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When you want to blend hot liquid in the food processor or blender, you often have to work in batches—even if you can fit it all in the work bowl at once. Otherwise, as it purees, the liquid may start coming out the edges of the food processor or the built up steam can actually blow the lid off the blender.

To prevent this from happening, fill the blender or food processor up only halfway and blend in batches. It's a good idea to let the mixture cool for a few minutes before you start, and always hold a pot holder or towel over the lid when blending. For an example of the best way to process hot soup in a blender, see our recipe for Butternut-Squash Leek Soup.

Marge Perry
Dec, 2010
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