Nearly 70% of home cooks say they want quicker holiday meals, so you can skip long stovetop sessions and still serve great food. You’ll use a blender for soups, sauces, dressings, desserts, and even mash, which saves time and cuts cleanup. Start with roasted squash soup or garlic-herb gravy, then move to pumpkin mousse, cranberry sauce, and a simple panna cotta base—plus quick sides—so your menu stays impressive with less work.
Creamy Roasted Butternut Squash Soup
Comfortingly silky roasted butternut squash soup—perfect for cozy holiday nights.
Ingredients:
- 1 medium butternut squash (about 2–3 lb), peeled, seeded, and cubed
- 1 medium onion, roughly chopped
- 2 garlic cloves, smashed
- 2 tbsp olive oil
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (for dairy-free)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper, to taste
- Optional garnishes: toasted pumpkin seeds, a drizzle of cream, chopped fresh parsley or thyme
How to Make:
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes, chopped onion, and smashed garlic with olive oil, salt, and pepper on a baking sheet.
- Roast for 25–30 minutes, stirring once, until the squash is tender and edges are caramelized.
- Transfer the roasted veggies to a blender, add 2 cups of the broth, and blend until smooth—work in batches if needed.
- Pour the puréed squash into a pot, stir in the remaining broth, heavy cream (or coconut milk), nutmeg, and cinnamon.
- Warm gently over medium-low heat for 5–8 minutes, stirring, and adjust seasoning with salt and pepper.
- If you prefer a thinner soup, add more broth until you reach the desired consistency.
- Ladle into bowls and top with toasted pumpkin seeds, a swirl of cream, and fresh herbs if using.
Serve hot and enjoy the cozy, velvety flavors—holiday comfort in a bowl!
Garlic-Herb Blender Gravy
Garlic-Herb Blender Gravy — silky, savory, and ready in minutes to dress up your holiday roast.
Ingredients:
- 4 tablespoons unsalted butter
- 1 small onion, roughly chopped
- 4–6 cloves garlic (about 1–2 tablespoons), peeled
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken or turkey stock
- 1/2 cup heavy cream or half-and-half
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 teaspoon Dijon mustard or a splash of soy sauce for extra depth
How to Make:
- Melt the butter in a medium skillet over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and cook 1 minute more, until fragrant.
- Sprinkle the flour over the onions and garlic and stir constantly for about 1–2 minutes to make a roux.
- Gradually pour in the stock while whisking to prevent lumps; bring to a gentle simmer until slightly thickened, about 3–4 minutes.
- Transfer the mixture to a blender and add the cream, thyme, parsley, salt, pepper, and optional Dijon or soy sauce.
- Blend on medium-high until completely smooth and creamy, about 30–45 seconds. Taste and adjust seasoning.
- Pour the gravy back into the skillet and warm gently, stirring, for another minute to meld flavors.
- Serve hot over roast, mashed potatoes, or stuffing.
Enjoy the garlicky, herb-kissed gravy — your holiday plate just got a serious upgrade!
Silky Pumpkin Spice Mousse
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Tangy Cranberry-Orange Sauce
Bright, zesty cranberry-orange sauce — the perfect tangy topper for holiday mains and desserts.
Ingredients:
- 12 oz (about 3 cups) fresh or frozen cranberries
- 1 cup freshly squeezed orange juice (about 2 medium oranges)
- Zest of 1 orange
- 3/4 cup granulated sugar (adjust to taste)
- 1/4 cup water
- 1 tablespoon finely grated fresh ginger (optional for warmth)
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
How to Make:
- Rinse cranberries and pick out any stems or soft berries.
- In a medium saucepan, combine cranberries, orange juice, water, and sugar.
- Bring mixture to a gentle boil over medium heat, stirring occasionally.
- Reduce heat to a simmer and cook 10–12 minutes until cranberries burst and sauce thickens.
- Stir in orange zest, ginger, cinnamon, and a pinch of salt; simmer 1–2 more minutes.
- Taste and adjust sweetness or spice as needed; remove from heat.
- Let cool slightly — sauce will thicken further as it cools. For a smoother texture, mash with a spoon or pulse briefly in a blender.
- Transfer to a serving bowl and refrigerate if making ahead; serve chilled or at room temperature.
Serve this bright, tangy sauce alongside turkey, ham, or over vanilla ice cream for a festive finish!
Smooth Yukon Gold Mashed Potatoes
Creamy, dreamy mashed Yukon Golds whipped light in the blender—silky comfort in minutes.
Ingredients:
- 2.5 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 6 tbsp unsalted butter
- 1/2 to 3/4 cup whole milk (warmed)
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp garlic powder (optional)
- Chopped chives or parsley for garnish (optional)
How to Make:
- Put the potato cubes in a large pot and cover with cold water by about 1 inch.
- Add a pinch of salt, bring to a boil, then reduce to a simmer; cook until potatoes are very tender, about 12–15 minutes.
- Drain the potatoes well and return them to the hot pot for a minute to steam off excess moisture.
- Add the butter and let it melt into the potatoes.
- Transfer the potatoes and melted butter to your blender (work in batches if needed) and pulse a few times to break them up.
- With the blender running on low, slowly add the warm milk until you reach a silky but still fluffy texture—avoid over-blending to prevent gluey potatoes.
- Add the sour cream (or Greek yogurt), salt, pepper, and garlic powder; pulse just until combined and smooth.
- Taste and adjust seasoning, adding more salt, pepper, or milk for desired consistency.
- Spoon into a serving bowl and sprinkle with chopped chives or parsley if using.
Serve hot and enjoy those luxuriously smooth mashed Yukon Golds—perfect for holiday plates or weeknight comfort.
Velvety Cauliflower Alfredo
Creamy, dreamy cauliflower Alfredo that tastes indulgent but is secretly veggie-packed.
Ingredients:
- 1 medium head cauliflower (about 4 cups florets)
- 2 tablespoons olive oil
- 3 cloves garlic, peeled
- 1 cup low-sodium vegetable broth (or water)
- 1/2 cup milk (dairy or unsweetened plant milk)
- 1/3 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tablespoons cream cheese or plain yogurt (optional for extra silkiness)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- 8 ounces cooked pasta or roasted vegetables to serve
- Chopped fresh parsley for garnish (optional)
How to Make:
- Cut cauliflower into florets and steam or boil until very tender, about 8–10 minutes; drain well.
- Warm olive oil in a small skillet and lightly sauté garlic 1–2 minutes until fragrant, then remove from heat.
- Add hot cauliflower, sautéed garlic, vegetable broth, and milk to a blender.
- Blend on high until silky smooth, about 1–2 minutes; stop and scrape sides if needed.
- Add Parmesan (or nutritional yeast), cream cheese or yogurt if using, lemon juice, salt, pepper, and nutmeg; blend again until fully incorporated.
- Taste and adjust seasoning or thickness (add more milk for a thinner sauce).
- Toss sauce with hot cooked pasta or spoon over roasted vegetables and heat gently to combine.
- Serve topped with chopped parsley and extra cheese if desired.
Enjoy a velvety, comforting Alfredo that’s sneakily wholesome and totally delicious!
Spiced Apple Cider Cocktail Mixer
Warm up your holidays with this cozy, spiced apple cider cocktail mixer — perfect for toasting by the fire.
Ingredients:
- 6 cups fresh apple cider
- 1/2 cup brown sugar (adjust to taste)
- 2 cinnamon sticks
- 4 whole cloves
- 4 whole allspice berries (or 1/2 tsp ground allspice)
- 1 orange, zested and sliced (reserve a few slices for garnish)
- 1 inch piece fresh ginger, sliced
- 1 star anise (optional)
- 1/2 cup water
- 1/2 cup bourbon or dark rum (optional, add when serving)
- Apple slices and extra cinnamon sticks for garnish
How to Make:
- Combine the apple cider, brown sugar, cinnamon sticks, cloves, allspice, orange zest and slices, ginger, star anise, and water in a medium pot.
- Bring the mixture to a gentle simmer over medium heat, stirring so the sugar dissolves.
- Lower the heat and let it simmer gently for 15–20 minutes so the spices infuse the cider.
- Taste and adjust sweetness if needed, adding a bit more sugar if you like it sweeter.
- Strain the cider through a fine mesh sieve into a heatproof pitcher, discarding the solids.
- If making alcoholic cocktails, stir in the bourbon or dark rum to the strained cider just before serving.
- Serve warm in mugs, garnished with an apple slice and a cinnamon stick.
Enjoy a steaming mug of spiced apple cider — cheers to cozy holiday moments!
Luscious Chocolate Peppermint Bark Spread
A creamy, festive spread that tastes like chocolate peppermint bark — perfect on toast, cookies, or straight from the jar.
Ingredients:
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon peppermint extract
- 2 tablespoons powdered sugar (optional, for extra sweetness)
- Pinch of salt
- 1/4 cup crushed candy canes or peppermint candies
How to Make:
- Place the semisweet and white chocolate chips in separate microwave-safe bowls.
- Heat the heavy cream in a small saucepan until just simmering, then remove from heat.
- Pour half the hot cream over the semisweet chips and half over the white chips; let sit 1 minute to soften.
- Stir each bowl until smooth; add 1 tablespoon butter to the semisweet chocolate and stir until melted.
- Stir peppermint extract and powdered sugar into the semisweet chocolate mixture; add a pinch of salt and taste.
- Use a blender or immersion blender to combine both chocolate mixtures briefly for a marbled look, or blend fully for uniform chocolate-peppermint spread.
- Fold in the crushed candy canes, reserving a little for topping.
- Transfer to a jar, let cool to room temperature, then refrigerate until set (about 1–2 hours).
- Serve at room temperature spread on toast, cookies, or spooned over ice cream — enjoy the holiday cheer!
Zesty Lemon-Parsley Chimichurri
Bright, herbaceous chimichurri with a lemony kick—fast, fresh, and perfect for everything from grilled meats to roasted veggies.
Ingredients:
- 1 large bunch fresh parsley (about 2 cups packed leaves), stems removed
- 2–3 cloves garlic
- 1 small shallot (or 2 Tbsp red onion), roughly chopped
- Zest of 1 lemon
- 3 Tbsp fresh lemon juice (about 1 lemon)
- 1/3 cup extra-virgin olive oil
- 2 Tbsp red wine vinegar (or white wine vinegar)
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1/2 tsp ground cumin (optional, for warmth)
- Salt and freshly ground black pepper, to taste
- 1–2 Tbsp water (optional, to loosen if needed)
How to Make:
- Roughly chop the parsley so it fits easily into your blender or food processor.
- Add parsley, garlic, shallot, lemon zest, and lemon juice to the blender.
- Pulse a few times to start breaking down the herbs.
- With the motor running, stream in the olive oil and vinegar until the mixture is combined but still slightly chunky.
- Add red pepper flakes, cumin (if using), and a pinch of salt and pepper; pulse briefly to mix.
- Taste and adjust seasoning—add more salt, lemon juice, or pepper flakes as you like.
- If the chimichurri is too thick, add 1–2 tablespoons water and pulse once to loosen.
- Transfer to a bowl and let sit 10–15 minutes so flavors meld before serving.
A bright, tangy sauce that livens up any meal—drizzle, dip, or spoon it on and enjoy!
Coconut-Eggnog Panna Cotta Base
Silky, tropical coconut panna cotta with a cozy eggnog twist — holiday dessert magic in a glass.
Ingredients:
- 2 cups full-fat coconut milk (from a can), well shaken
- 1 cup prepared eggnog (store-bought or homemade)
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg, plus extra for garnish
- 1 packet (about 2 1/4 tsp) unflavored powdered gelatin
- 3 tbsp cold water (for blooming gelatin)
- Pinch of salt
- Optional: toasted coconut flakes or a cinnamon stick for garnish
How to Make:
- Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface; let it bloom for 5 minutes.
- In a medium saucepan, combine the coconut milk, eggnog, sugar, salt, and ground nutmeg.
- Warm the mixture over medium-low heat, stirring until the sugar dissolves and it’s hot but not boiling (about 5 minutes).
- Remove the pan from heat and stir in the bloomed gelatin until fully dissolved and smooth.
- Stir in the vanilla extract, taste, and adjust nutmeg or sweetness if desired.
- Divide the mixture into 4–6 serving glasses or ramekins, leaving a little headspace.
- Let the panna cotta cool to room temperature (about 20–30 minutes), then cover each container and refrigerate until set, at least 4 hours or overnight.
- Before serving, sprinkle a little extra nutmeg and toasted coconut flakes or add a cinnamon stick for garnish.
Enjoy a spoonful of creamy, festive coconut-egg nog bliss — perfect for holiday evenings!
Roasted Red Pepper Bisque
Smoky, silky roasted red pepper bisque — cozy comfort in a bowl.
Ingredients:
- 4 large red bell peppers (about 2 lbs), roasted, peeled, and seeded
- 1 medium yellow onion, chopped
- 2 cloves garlic, smashed
- 2 tablespoons olive oil
- 3 cups low-sodium vegetable or chicken stock
- 1/2 cup canned crushed tomatoes
- 1/2 cup heavy cream or coconut cream (for dairy-free)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon red wine vinegar or lemon juice
- Optional garnish: chopped fresh basil, a drizzle of cream, or croutons
How to Make:
- Roast the peppers over a gas flame, under a broiler, or on a hot grill until skins are blackened and blistered on all sides.
- Place roasted peppers in a bowl and cover tightly for 10 minutes, then peel off skins, remove seeds, and roughly chop.
- Heat olive oil in a large pot over medium heat and sauté the chopped onion until soft and translucent, about 5–6 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Stir in smoked paprika and thyme, then add the chopped roasted peppers and crushed tomatoes.
- Pour in the stock, bring to a simmer, and cook 10 minutes to let flavors meld.
- Use an immersion blender (or transfer in batches to a blender) and puree until smooth and velvety.
- Stir in the cream and red wine vinegar (or lemon juice), warm gently without boiling, and taste for salt and pepper.
- Adjust seasoning, reheat briefly if needed, and ladle into bowls.
- Garnish as desired and serve warm.
Enjoy the rich, smoky sweetness — perfect with crusty bread or a grilled cheese for dipping!
Honey-Mustard Holiday Salad Dressing
Bright, tangy, and perfectly balanced — this honey-mustard dressing will brighten any holiday salad.
Ingredients:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey (adjust to taste)
- 3 tablespoons apple cider vinegar (or white wine vinegar)
- 1/2 cup extra-virgin olive oil
- 1 small garlic clove, minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1–2 teaspoons water (to thin, if needed)
- Pinch of smoked paprika or a dash of cayenne (optional, for warmth)
How to Make:
- In a medium bowl or blender, combine the Dijon mustard, honey, and apple cider vinegar.
- Add the minced garlic, salt, and pepper.
- While whisking (or with the blender running), slowly stream in the olive oil until the dressing emulsifies and becomes smooth.
- Taste and adjust: add more honey for sweetness, more vinegar for tang, or a little water to reach desired consistency.
- Stir in smoked paprika or cayenne if you want a subtle smoky or spicy kick.
- Transfer to a jar, refrigerate for at least 30 minutes to let flavors meld, and shake well before using.
Drizzle over mixed greens, roasted vegetables, or use as a dip — this dressing brings holiday cheer to any dish!
Toasted Walnut and Date Energy Bites Paste
Crunchy, caramel-like energy bites that taste like holiday fudge in one bite.
Ingredients:
- 1 cup toasted walnuts (cooled)
- 1 cup pitted dates (Medjool preferred)
- 2 tablespoons raw cacao or cocoa powder (optional for chocolatey flavor)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 1–2 tablespoons warm water or orange juice (as needed for texture)
- 2 tablespoons shredded unsweetened coconut (optional, for rolling)
- 1 tablespoon maple syrup or honey (optional, for extra sweetness and stick)
How to Make:
- Place the toasted walnuts in the blender or food processor and pulse until they’re finely chopped but not a paste.
- Add the pitted dates, cacao (if using), vanilla, cinnamon, and a pinch of sea salt.
- Pulse and scrape down the sides, blending until the mixture clumps together. Add 1 tablespoon of warm water or orange juice if it seems too dry; add the second tablespoon only if needed.
- Taste and add maple syrup or honey if you want it sweeter; pulse once more to combine.
- Scoop about 1 tablespoon portions and roll between your palms into bite-sized balls.
- Roll the balls in shredded coconut if desired, or press a walnut half on top for a garnish.
- Chill the bites for 20–30 minutes to firm up, then store in an airtight container in the fridge for up to 2 weeks.
Enjoy a little chewy, toasty holiday boost—perfect with tea or whenever you need a sweet pick-me-up!
Conclusion
You’ve got simple blender recipes that save time and cut steps. Use your blender to puree soups, whip sauces, mash potatoes, and make desserts. Blend hot squash smooth, pulse herbs into gravy, chill mousse and panna cotta bases, and stir up dressings and sauces. Pack energy-bite paste, store in the fridge, and reheat or serve cold. Work in batches, clean blender between tasks, and enjoy a faster, neater holiday meal prep.