This month’s challenge was a diptych (2 photos side by side) of a) an uncooked veggie or veggies and b) a cooked veggie dish. This challenge was much more my style so I decided to go with a moody look to match the unending dark and dreary winters that we have here in the PNW. I must say again, photographing food is HARD!! But I am learning so much and it’s fun to have a little challenge that makes me problem solve a bit.
Head over to Elaine Melko | Chicago Photographer to click through this amazing circle of photographers to see what they came up with this month!
In a large pot combine
one cubed/peeled butternut squash
5 sliced carrots
2 sliced leeks (pale green parts only)
and 1 tbsp butter (or olive oil if you would like a vegan dish)
cooked covered over medium heat for 10 minutes or so, stirring occasionally.
Add 4 cups reduced sodium chicken stock (or veggie stock) and boil covered for 30 minutes.
Take off heat and blend until smooth (I used an immersion blender for this, but you could just pop into blender).
You can also add a touch of cream and some nutmeg and pepper if you like, but I don’t think it needs it!
(recipe from Better Homes and Garden)