Squash Soup

On the weekend I made some squash soup.  It was so delicious that we had it for dinner with toast and cheese two nights in a row.  Here's the recipe in case you are in need of a little soul-warming tastiness.

INGREDIENTS 2 small onions, diced 1 Tbsp oil 1 squash, peeled, seeds removed, and chopped 2 small (or 1 large) apples, peeled, cored, and chopped 2 carrots, diced 6 cups chicken broth or bouillon 1 Tbsp Worcestershire sauce 1 1/2 tsps curry powder 1/2 tsp cumin 1/4 tsp cayenne pepper, to taste salt and pepper, to taste 2 tsps creamy peanut butter 1/2 cup low-fat evaporated milk
METHOD 1.  Cook onions in oil for about 5 minutes. 2.  Add squash, apples, carrots, chicken broth, and seasonings.  Bring to a boil, reduce heat and cook for about 30 minutes until the vegetables are soft. 3.  Remove from heat and add peanut butter.  4.  Puree until smooth (although I left mine lumpy) 5.  Add evaporated milk

I also took some photos of the soup to try out my new-found information about best backgrounds for food photos (see this post if you don't know what I'm talking about).  I used the raft of bed slats that I made as a backdrop before it got put on the mantel.  I can't say that the photos were a great success.  It's such hard work to make food look any good in photos (in my opinion, anyway) and I rarely get it right.  I'm going to keep trying though.

And Juno was my photography assistant for the photo shoot.

Or was she the security detail?

Or was she the wannabe tester?  Hard to tell.