Before we begin this beautiful journey together, I would like to fully admit that this is not a foodie blog. But I do get excited about eating. And then I like to share the delicious eats. I’ve discovered however, that unless a food photograph looks good, no one wants to eat it. I cringe at some of my early food photos – and hope they are getting better! The biggest challenge is light. I most often cook around dinner time when the sun is going down…turning into terrible photography light. The pictures often look dull, yellow, or the bulbed lights reflect off the food. Waah!
This year I hope to dive into photography and learn how to photograph all things beautiful. Please be patient with my inadequacies…and I still hope you’ll eat it.
Today I have some great soups to share. Despite my photography, they do taste divine. And I don’t even like squash.
Roasted Squash Soup and Black Bean Soup are Husband’s original creations. Why do we let him leave the kitchen?
Roasted Squash Soup:
Start with 2 squash and 3 yams (or 4 squash). Cut in half, degore, and spray with cooking spray or rub with olive oil. Sprinkle Squash with Sea Salt, Pepper, Curry, Cumin, and Tumeric. Roast in oven at 400 degrees for about an hour, until soft and golden. Let cool.Scrape into blender or vitamix until nice and smooth like buttah’…
Put in large pot with 10 Cups Chicken Broth (or 10 cups water and 10 boullion cubes.) Cook until nice and hot.
That’s it. So good. So easy.
This recipe makes a HUGE batch. Cut it in half if you don’t want to feed the masses.
Add some crusty bread and you’re in business. OR, you could make this:
Saute over medium heat with salt and pepper:
2 tbsp Olive Oil
2 Small Onions, chopped
3 stalks Celery, chopped
4 Carrots, chopped
1 Green Pepper, chopped
Another dash of salt and lots of pepper
1 tsp Thyme, 3 large Bay leaves, 1 1/2 tsp Cumin, a pinch of Rosemary
Saute until soft and golden brown, about 15-20 minutes
Pour in 10 Cups Chicken or Vegetable Broth (boullion fine)
Add 5 Cans Black Beans, Drained
Cook 20-30 minutes to let water reduce. Then add 1 Red Pepper chopped, and 1 Green Pepper chopped. Using an immersion or regular blender, blend to desired thickness.
Together, these soups are loaded with protein, vitamins, and minerals and have almost zero fat. A great vegetarian option, they warm on a cold winter’s day, are very filling, and give great energy.
The Topping: One scoop greek yogurt, spring of cilantro, and pureed roasted red pepper. Husband bought a $1 squeeze bottles from the $1 store so he could create nice little soup circles. Roasted red pepper puree is easily made with roasted red pepper from a jar.
This combination is delicious, and an absolute favorite.
And I don’t even like squash! Until right now. Enjoy!