I absolutely love my photography class. I took several art and photography classes during grad school, which led to me starting up my own little photography business, but I didn’t enjoy them nearly as much as I’m enjoying this one. I’ve been trying to figure out why, but I think more than anything, it’s the people who are attending.
They’re not taking it because they have to, because they’re worried about a degree or course credit or a grade point average. They’re in the class because they’re passionate about art and about getting better at it. Some are passionate hobbyists. Some are looking at improving their skills to add to their careers in education or communication or journalism. Some are rediscovering a love for art and using it to create. One of them in particular better be creating an awesome cookbook with her photos, because her photos and recipes never cease to amaze me ~ and motivate me to improve my own! Seriously, her food is art.
I set out to tackle this particular project after a photography class. We’d been talking about light and color and adding warmth to our pictures. Nothing says warmth to me like comfort food ~ butternut squash soup in particular. I love the color of the squash and the warm tones of the spice and broth, and while I definitely didn’t do the greatest job capturing the colors, {damn you, cheap overhead kitchen lights!} even my husband, who doesn’t much care for squash, pronounced the soup delicious 
Butternut Squash Soup
Oh, and for those who ask about the wine bottle up there, I top my wine bottles with liquor spouts and recycle them as oil containers ~ that way I can buy my oils {olive, safflower, soy, peanut, etc.} in bulk, save money, and have something pretty to display while I hide the plastic bottles away!
What you’ll need:
- 1/2 cup chopped onion
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3-4 thyme sprigs
- 1 butternut squash, cubed
- 2 cups chicken broth
- 1 tbsp Trader Joe’s 21 spice salute
- 2-3 shakes of sweet paprika
- 2 tbsp olive oil
How to make it:
- Pour the olive oil into a large saucepan and heat over medium heat. Add the mirepoix mix {onion, celery, and carrots} and saute until the onions become translucent.
- Add the butternut squash and let saute. Meanwhile, strip the thyme from the sprigs and chop finely. Add to the mixture.
- Pour in the chicken broth and let the mixture come to a boil. Then reduce and simmer about 30 minutes, or until the squash is tender.
- Let it cool, and then blend by parts in a blender {if you have one like mine, it will fit all of the soup}.
- Serve in bowls with a dollop of sour cream!
You can also serve in shot glasses for a tasty appetizer or party treat!
Recipe serves 2, 312 calories ea {w/ about 1 tbsp sour cream each}.
The shooters are obviously even lighter. Since it’s light, I recommend serving it up with a hearty salad or even some light wraps. I serve ours up with South Beach turkey roll-ups {turkey and gouda wrapped in a Boston lettuce leaf}.
