I’ve been using a high-end professional blender for a few years now and I am still in love with it and use it constantly. So when Sears Canada reached out to me to check out the new Kenmore Pro Heavy Duty Professional Blender, I was a little hesitant. I don’t really like setting myself up for having to write a negative review and I felt like one would probably be coming. I mean, how does one compare a $700 blender to one that is only $149.97?
Well I put away my Blendtec over past two weeks and I’ve been testing out the Kenmore Pro Heavy Duty Professional Blender to find out.
The Kenmore Pro by Sears actually surprised me in the end. It offers almost everything my high end blender does but at a fraction of the cost.
It has a 2L capacity BPA-free container like my high end blender, which is great when making soup. There is no sorting out how to blend in batches, it will likely all fit!
It is powered by a 1.95 hp engine and 6 japanese-made blades that allow you to blend, chop, churn, cream and grind. Not to mention it can easily handle chopping and crushing ice (hello smoothies!) Now the engine is less powerful than my high end blender but honestly, you would never know based on performance. My soup came out every bit as smooth and creamy as it does when I make it with my other blender.
The only thing missing, for me, is that there are no pre-programmed settings and the controls aren’t touch-screen. To be fair though, the Kenmore Pro Heavy Duty Professional Blender was designed to be comparable with the Vitamix and I think the controls are very similar to what you would find on a Vitamix. It’s also capable of 11 speeds with a separate pulse switch.
On the other hand, I found a feature on this blender that I wish my blender had – a built in cord storage system under the base! I mean honestly, it is such a simple thing but it makes storage so much more organised. It’s a seriously smart feature!
Being a professional blender, it is large, heavy and fairly loud but that is consistent with other high-end professional style blenders.
There is even a speed setting for heating up food as it blends which is actually a really useful feature. It’s great for making hot soups in just minutes.
I was also pleased with all the built in safety features found on the Kenmore Pro Heavy Duty Professional Blender like rubber feet to stabilize, overheat/overcurrent protection, a soft start motor and a safety switch.
Overall, I am very pleased with the Kenmore Pro Heavy Duty Professional Blender and would definitely recommend it to anyone looking for a high-end blender. Especially for those who cannot quite stomach the price points of a Vitamix or Blendtec blender.
A curried, creamy butternut squash soup made with Thai inspired ingredients like ginger, coconut and lemongrass. This Thai Coconut Butternut Squash Soup then gets topped off with toasted coconut and cilantro for an amazing finish.
Thai Coconut Butternut Squash Soup
2 Tbsp coconut oil
1 medium Butternut Squash, Peeled, seeded and chopped
1 medium onion, chopped
6 garlic cloves, peeled and smashed
3 Tbsp Thai red curry paste
3 Tbsp fresh ginger, grated
1/4 tsp sea salt
1/4 tsp red pepper flakes
1 Tbsp fish sauce
2 stalks fresh lemongrass, cut into 6 inch pieces
4 cups low sodium chicken broth
1 (14oz) can Coconut milk
1 Tbsp lime juice
fresh cilantro leaves, chopped
toasted coconut flakes
red pepper flakes
Heat oil in a large pot over medium heat.
Add squash, onion, garlic, curry paste, ginger, salt, pepper flakes, fish sauce, and lemongrass. Stir to combine and cook until onion starts to soften.
Add broth and bring to a boil. Reduce heat and simmer until the squash is soft, about 15 minutes.
Remove from heat and transfer to Kenmore Pro Heavy Duty Professional Blender, first discarding the lemongrass pieces, to blend on medium speed until smooth.
Transfer back to the pot and stir in coconut milk and lime juice, bringing the pot back to a simmer over medium-low heat.
Serve hot topped with cilantro, coconut flakes and red pepper flakes.
- 2 Tbsp coconut oil
- 1 medium Butternut Squash Peeled, seeded and chopped
- 1 medium onion chopped
- 6 garlic cloves peeled and smashed
- 3 Tbsp Thai red curry paste
- 3 Tbsp fresh ginger grated
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes
- 1 Tbsp fish sauce
- 2 stalks fresh lemongrass cut into 6 inch pieces
- 4 cups low sodium chicken broth
- 1 can Coconut milk 14oz
- 1 Tbsp lime juice
- fresh cilantro leaves chopped
- toasted coconut flakes
- red pepper flakes
- Heat oil in a large pot over medium heat.
- Add squash, onion, garlic, curry paste, ginger, salt, pepper flakes, fish sauce, and lemongrass. Stir to combine and cook until onion starts to soften.
- Add broth and bring to a boil. Reduce heat and simmer until the squash is soft, about 15 minutes.
- Remove from heat and transfer to Kenmore Pro Heavy Duty Professional Blender, first discarding the lemongrass pieces, to blend on medium speed until smooth.
- Transfer back to the pot and stir in coconut milk and lime juice, bringing the pot back to a simmer over medium-low heat.
- Serve hot topped with cilantro, coconut flakes and red pepper flakes.
One Canadian Frugal Mom eh reader will win their own Kenmore Pro Heavy Duty Professional Blender (ARV $149.97). Giveaway ends on Dec 16th at 11:59 pm EST, open to
Canadian residents 18+ (excluding Quebec). See Giveaway Tools form for entry and T&C.
Disclosure: This post has been brought to you by Sears Canada. All thoughts and opinions are honest and my own.