Quick Pickled Red Onions — Cuisine at Home style

This quick-fix version of pickled red onions, from the latest Cuisine at Home magazine (issue #159, summer 2024), add a burst of flavor to salads (greens, pasta, potato, etc.) tacos, burgers and sandwiches, and, roasted meats. Or use them as a garnish on soups. (I did cut it in half.)

Quick Pickled Red Onions — Cuisine at Home style

1/2 pound red onions, halved & thinly sliced (about 2 cups)

1/2 cup white wine vinegar

1/2 cup water 

3 tablespoons granulated sugar

2 teaspoons kosher salt

1/2 teaspoon coriander seeds

1/4 teaspoon  red pepper flakes 

1/2 teaspoon black peppercorns (my addition)

1. Place sliced onions in medium glass, ceramic or stainless steel bowl.
2. Combine vinegar, water and all the remaining ingredients in a small nonreactive saucepan (not aluminum), and bring to a toil over medium-high heat. Boil for 2 minutes. Remove from heat.
3. Pour hot vinegar mixture over onion slices. Let cool to room temperature, about 30 minutes. Transfer to an air-tight container and refrigerate for up to 1 month. 

Chickpea Curry (Chole) — A book (The Perfumist of Paris by Alka Joshi) inspired meal

 “The Perfumist of Paris” by Alka Joshi was the inspiration for this recipe. Full of flavor, this filling dish, served over basmati rice, reminded us of the dishes served at Monsoon Indian Grille in Topeka. Pungent spices, scents and fragrances are woven into an intriguing story about a young Indian girl who becomes a perfumer in Paris. The author even includes a couple of recipes at the end of the book including this vegetarian-based Indian dish. I did cut it in half for just the two of us. 

 

Chickpea Curry (Chole)

3 tablespoons coconut or canola oil 

2 teaspoons cumin seeds

1 yellow or white onion, finely chopped

4 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon red chili powder or red pepper flakes, or to taste

2 teaspoons cumin powder

2 tablespoons turmeric powder

2 teaspoons garam marsala

2 tablespoons coriander powder

1 teaspoon black pepper

2 to 3 teaspoons salt, or to taste

1 (14.5. oz.) can crushed or diced tomatoes

1 1/2 cup water, or broth or coconut milk

2 (15.5 oz.) cans chickpeas (garbanzo beans), drained

1 cup coriander/cilantro leaves

1. Heat oil or medium in deep skillet or large saucepan with a heavy bottom. Add cumin seeds and cook until they sizzle.
2. Add onions, garlic, ginger and red chili powder or red peer flakes; saute until onions are translucent. 
3. Add cumin, tomatoes, garam marsala, coriander powder, black pepper and salt; mix until a paste forms. If the paste is too dry, add water
4. Add tomatoes to the spice paste. Stir.
5. Add the water/broth/coconut milk and chickpeas, stir and turn heat to low. Simmer about 15 minutes until the chickpeas soften.
6. Garnish with cilantro leaves.

Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger

Vibrant orange and nutritious, this soup is perfect for crisp, cool days and evening. Great as a dinner starter or with a luncheon salad or sandwich.  Roasting the carrots adds another layer of flavor. Of course, our garden fresh carrots also added an additional boost of flavor to this soup.

Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger 

2 pounds carrots

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt—divided, to taste

Coarsely ground black pepper, to taste

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

1/2 teaspoon ground coriander

1/2 teaspoon+ ground cumin

1 to 2 teaspoons finely grated fresh ginger 

4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency

1 1/2 teaspoons lemon juice, to taste

1/2 to 1 cup heavy cream 

Optional garnishes: sour cream, fresh herbs 

1. Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

Your pizza is personalized.
2. Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
   
3. Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering. 
4. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
5. Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. 
6. Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
   
8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
9. Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. 
10. Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer. 

Recipe without the photos . . .Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger 

2 pounds carrots

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt—divided, to taste

Coarsely ground black pepper, to taste

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

1/2 teaspoon ground coriander

1/2 teaspoon+ ground cumin

1 to 2 teaspoons finely grated fresh ginger 

4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency

1 1/2 teaspoons lemon juice, to taste

1/2 to 1 cup heavy cream 

Optional garnishes: sour cream, fresh herbs 

1. Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

Your pizza is personalized.
2. Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
3. Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering. 
4. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
5. Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. 
6. Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
9. Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. 
10. Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer. 

Kamila Dandue's Roasted Eggplant in Spicy Yogurt as featured in KANSAS! Magazine, Spring 2022

Here’s the other recipe that Kamila Dandue had featured in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). An amazing gardener, cook and photographer (the photos in the post were taken by her), she turns her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. And, then turns the vegetables into amazing dishes such as this one, and her recently posted recipe for Spicy Basil Pesto. 

Kamila occasionally make Eggplant Parmesan and dips, seasoning them with a spice blend prefers. In addition to roasting the eggplant, she often grills it and says this particular recipe can be adapted to the grill, too. 

Roasted Eggplant in Spicy Yogurt 

Yield: About 4 side servings 

INGREDIENTS:

Eggplant

3 to 4 long eggplants or 1 large, cut into 1/4-inch slices

Olive oil

1/4 teaspoon turmeric powder

1/2 to 1 teaspoon chili powder

1/2 to 1 teaspoon coriander powder

1/4 teaspoon black pepper

Salt to taste

 

Yogurt Sauce

1 cup plain yogurt

1/3 cup buttermilk or water

1/4 to 1/2 teaspoon each: chili powder, paprika, cumin powder & coriander powder

Salt to taste

2 tablespoons fresh coriander leaves, chopped, if available

 

INSTRUCTIONS: 

1.     Preheat oven to 425 degrees F. 

2.     Place foil or parchment paper on baking sheet for easy clean up.

3.     Place eggplant slices on baking sheet, spray or brush with olive oil.

4.     Mix all eggplant spices together in a small bowl. Sprinkle over eggplant slices; turn and repeat. 

5.     Bake/roast about 25 to 30 minutes or until golden brown. Remove from oven and allow to cool.

6.     Yogurt Sauce: Mix all sauce ingredient together in a bowl. Spread some yogurt sauce on serving plate/platter. Place eggplant slices on top of yogurt sauce and drizzle with additional sauce. Sprinkle with coriander leaves.

 

Typically Kamilla’s garden includes more than a half dozen varieties of eggplant and a mix of other exotic and usual vegetables. She makes the occasional Eggplant Parmesan 

Saltines with a Kick!

Spicy and crispy crackers created by adding oil and seasoning to Saltine crackers are addictive snacks. In the past I’ve flavored them with dry Ranch Dressing seasoning and vegetable oil—Spicy Saltine Crackers. This version uses olive oil and relies on steak seasoning mix. The inspiration for this version came from Take Two Tapas blog but I cut way back on the red pepper and hot spices, using just the minimum so that Barry would eat them! Wasn't sure it he'd like them as well as the Ranch flavored crackers but he gave this recipe a thumbs up!    

Saltines with a Kick! 

1 box Saltine crackers (all 4 sleeves)

1 cup olive oil

2 tablespoons All-Purpose Steak Seasoning  

1 teaspoon to 1 tablespoon crushed red pepper flakes

2 teaspoons garlic powder

1/4 to 1 teaspoon cayenne pepper

1. Place all 4 sleeves of crackers, standing them upright, in a square container.

2. Mix oil and spices together in a bowl; whisk to combine. 

3. Drizzle seasoned oil over crackers as evenly as possible. 

4. Seal the container. Flip the container upside down and let sit for 5 minutes.

5. Repeat every 5 minutes for a total of 30 minutes. Every five minutes, for 30 minutes.

All-Purpose Steak Seasoning  

2 tablespoons kosher salt

1 1/2 tablespoons coarse ground black pepper

1 1/2 tablespoons granulated garlic

1/2 tablespoon smoked paprika

1 1/2 tablespoons granulated onion

1 tablespoon ground coriander

1 teaspoon to 1 tablespoon crushed red pepper flakes

1/2 tablespoon dry mustard powder

1 tablespoon dried parsley flakes

Mix all ingredients together and store in a container until ready to add to your favorite recipe!

Recipes without photos . . .  Saltines with a Kick! 

1 box Saltine crackers (all 4 sleeves)

1 cup olive oil

2 tablespoons All-Purpose Steak Seasoning  

1 teaspoon to 1 tablespoon crushed red pepper flakes

2 teaspoons garlic powder

1/4 to 1 teaspoon cayenne pepper

1. Place all 4 sleeves of crackers, standing them upright, in a square container.

2. Mix oil and spices together in a bowl; whisk to combine. 

3. Drizzle seasoned oil over crackers as evenly as possible. 

4. Seal the container. Flip the container upside down and let sit for 5 minutes.

5. Repeat every 5 minutes for a total of 30 minutes. Every five minutes, for 30 minutes.

All-Purpose Steak Seasoning  

2 tablespoons kosher salt

1 1/2 tablespoons coarse ground black pepper

1 1/2 tablespoons granulated garlic

1/2 tablespoon smoked paprika

1 1/2 tablespoons granulated onion

1 tablespoon ground coriander

1 teaspoon to 1 tablespoon crushed red pepper flakes

1/2 tablespoon dry mustard powder

1 tablespoon dried parsley flakes

Mix all ingredients together and store in a container until ready to add to your favorite recipe!

King Arthur’s Khachapuri (Georgian Cheese Bread)

This was the ideal recipe to showcase farm fresh eggs. Flavorful eggs (the way eggs are suppose to taste) combine with creamy cheese in a crisp bread “boat.”  I was also motivated to try this recipe because it is one of the Extraordinary Breads in King Arthur’s latest challenge with the winner earning a Baker's Dream Weekend!

It is indeed a challenging bread, time consuming too; definitely something for a special brunch, lunch or dinner. But seriously, it was way too much for a single serving for us! If I make it again I’d created six(6) smaller bread “boats” instead of four (4). I also am NOT a feta fan so I left it out; there was plenty of cheese without it. Using what I had on hand, I also substituted cream cheese for the ricotta with successful results. I also used dried herbs (half the amount called for) so I garnished with fresh thyme which is coming back after the winter freeze. 

Khachapuri (Georgian Cheese Bread)   Yield: 4 bread “boats”

Prep: 1 hr / Bake: 25 to 32 mins / Total: 1 hr 47 mins

INGREDIENTS

 

Dough

3 tablespoons (43g) unsalted butter

1 cup (227 g) milk

1 1/2 teaspoons granulated sugar or 1 tablespoon non-diastatic malt powder

1/2 teaspoon ground coriander

1 1/2 teaspoons (9g) table salt

2 teaspoons instant yeast or active dry yeast

2 ¾ cups (330g) King Arthur Unbleached Bread Flour)

Filling

2 cups (227g) shredded mozzarella or Muenster cheese

1/2 cup (113g) ricotta cheese (I used cream cheese)

1/2 cup (57g) crumbled feta cheese (I omitted & there was still plenty of cheese)

1 large egg

2 tablespoons (14g) King Arthur Unbleached Bread Flour

1/2 teaspoon table salt

1/2 to 1 teaspoon coarsely ground pepper

2 tablespoons coarsely chopped flat-leaf parsley

2 tablespoon finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs

4 teaspoons (19g) butter

INSTRUCTIONS

1. To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
2. Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.
3. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.
   
4. After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.
   
5. Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.
6. To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.
   
7. To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.
8. Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.
   
   
   
   
9. Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.
   
10. Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.
11. Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F.
12. Brush the exposed edges of the khachapuri with the egg wash, and bake for 15 to 20 minutes.
    
13. Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for 10 to 12 minutes more, until the egg is set. (Note: I did add eggs to 2 of the 4 breads; let the other 2 cool, wrapped them in foil and froze for later use.)
    
14. Remove from the oven and serve warm.
    
15. Store any leftover khachapuri, well wrapped, in the refrigerator for up to 5 days. 

King Arthur Baking Company’s website says this about this extraordinary bread: This soft, cheese-filled bread is the national dish of the country of Georgia. Part of its charm is that it varies by region; this open-faced Adjaruli version is filled with cheese and herbs, and garnished with an egg on top. Georgians typically serve khachapuri for breakfast or enjoy it at lunch; either way, it's a traditional way to welcome friends and family to the table. Using bread flour in this recipe makes the dough easier to work with, less prone to tear, and a sturdier "nest" for its substantial filling.

While there are many regional iterations of khachapuri, the Adjaruli version showcased here is probably the most familiar to Americans. Made in an oval, with an egg added for the second half of the bake, it's thought to evoke a boat, the ocean, and the sun, testament to the region of Adjara's location on the Black Sea. f

Recipe without photos . . .Khachapuri (Georgian Cheese Bread)   Yield: 4 bread “boats” Prep: 1 hr / Bake: 25 to 32 mins / Total: 1 hr 47 mins

INGREDIENTS

 

Dough

3 tablespoons (43g) unsalted butter

1 cup (227 g) milk

1 1/2 teaspoons granulated sugar or 1 tablespoon non-diastatic malt powder

1/2 teaspoon ground coriander

1 1/2 teaspoons (9g) table salt

2 teaspoons instant yeast or active dry yeast

2 ¾ cups (330g) King Arthur Unbleached Bread Flour)

Filling

2 cups (227g) shredded mozzarella or Muenster cheese

1/2 cup (113g) ricotta cheese (I used cream cheese)

1/2 cup (57g) crumbled feta cheese (I omitted & there was still plenty of cheese)

1 large egg

2 tablespoons (14g) King Arthur Unbleached Bread Flour

1/2 teaspoon table salt

1/2 to 1 teaspoon coarsely ground pepper

2 tablespoons coarsely chopped flat-leaf parsley

2 tablespoon finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs

4 teaspoons (19g) butter

INSTRUCTIONS

1. To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
2. Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.
3. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.
4. After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.
5. Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.
6. To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.
7. To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.
8. Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.
9. Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.
10. Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.
11. Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F.
12. Brush the exposed edges of the khachapuri with the egg wash, and bake for 15 to 20 minutes.
13. Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for 10 to 12 minutes more, until the egg is set.
14. Remove from the oven and serve warm.
15. Store any leftover khachapuri, well wrapped, in the refrigerator for up to 5 days

Silky Gingered Zucchini Soup -- dairy free

It looks creamy, it tastes creamy, but there is no cream in this Silky Gingered

Zucchini Soup. Packed with flavor, this is a dairy-free recipe that Inge Teasley shared with me. 

Silky Gingered Zucchini Soup   Makes 4 to 6 servings.
1 tablespoon coconut oil
1/2 medium onion, coarsely chopped
4 large cloves garlic, peel and smashed
1 teaspoon powdered ginger
1 teaspoon ground coriander
1 teaspoon salt (I used less and then tasted)
1/2 teaspoon ground black pepper
4 zucchini, chopped (about 2 pounds)
2 cups chicken broth (could use 4 cups chicken broth & omit the 2 cups beef listed next)
2 cups beef broth
Garnish: chopped chives or finely chopped tops of green onions.

1. Heat  coconut oil in a large soup pot on medium heat, 2 minutes. Add onions and garlic to the pot. Stir often and cook until soft and golden but not browned; about 5 minutes.
   
2. Add the ginger, coriander, salt and pepper to the pot. Stir to combine and when the spices are fragrant,  toss in the zucchini. Stir to coat the zucchini with fat, about 1 minute.
3. Add the broth, bring to a boil, cover and reduce to simmer. Let the zucchini cook 45 to 60 minutes until it's very soft.
   
4. Very carefully, purée the zucchini and broth in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the canister only halfway and holding a towel over the lid while you purée.
   
5. Ladle into bowls and garnish with chopped chives or green onion tops if desired.

Recipe without photos . . .

Silky Gingered Zucchini Soup   Makes 4 to 6 servings.

1 tablespoon coconut oil
1/2 medium onion, coarsely chopped
4 large cloves garlic, peel and smashed
1 teaspoon powdered ginger
1 teaspoon ground coriander
1 teaspoon salt (I used less and then tasted)
1/2 teaspoon ground black pepper
4 zucchini, chopped (about 2 pounds)
2 cups chicken broth  (could use 4 cups chicken broth & omit the 2 cups beef listed next)
2 cups beef broth
Garnish: chopped chives or finely chopped tops of green onions.

1. Heat  coconut oil in a large soup pot on medium heat, 2 minutes. Add onions and garlic to the pot. Stir often and cook until soft and golden but not browned; about 5 minutes.
2. Add the ginger, coriander, salt and pepper to the pot. Stir to combine and when the spices are fragrant,  toss in the zucchini. Stir to coat the zucchini with fat, about 1 minute.
3. Add the broth, bring to a boil, cover and reduce to simmer. Let the zucchini cook 45 to 60 minutes until it's very soft.
4. Very carefully, purée the zucchini and broth in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the canister only halfway and holding a towel over the lid while you purée.
5. Ladle into bowls and garnish with chopped chives or green onion tops if desired.

Indian Butternut Squash-Carrot Soup

Everyone says not to try new recipes on dinner guests but I often do and generally I’m happy with the results. That was definitely the case with this recipe that appeared in the Salina Journal (10/21/15) for Indian Butternut Squash-Carrot Soup.

I was a little worried about the spice level so I adjusted a few of them (coriander, cinnamon, cayenne—I’ve underlined the amounts I used below but have also included the original amounts for those who might want the full effect). I also added garnishes that, in my opinion, added the finishing touches to the soup.

Rather than serve this at the table, I ladled the soup into glass cups and set them out for guests to pick up. They drank their soup course as they mingled.

Indian Butternut Squash-Carrot Soup

2 tablespoons olive oil (original recipe called for butter)

1 large yellow onion, chopped

2 large carrots, peeled and sliced into round chunks

1 large butternut squash (about 2 ½ lbs.), peeled, seeded & cubed

6 cups chicken broth

1 ½ teaspoons minced garlic

1 tablespoon minced fresh ginger

½ to 1 teaspoon ground coriander

1 teaspoon cumin

Pinch to ¼ teaspoon ground cinnamon

Pinch to ¼ teaspoon cayenne pepper

Pinch turmeric

Pinch ground cloves

½ cup heavy cream

Garnishes: crushed croutons & sour cream

1. Add olive oil to a large stockpot set on medium heat. Add onion, carrots and squash; sauté for 5 minutes or until the onions starts to soften.
   
2. Add broth and bring to a simmer. Simmer, partially covered, for 15 minutes.
   
3. Add garlic, ginger, coriander, cumin, cinnamon, cayenne, turmeric, and cloves; simmer for another 10 to 15 minutes, or until vegetables are very soft.
4. Working in batches, puree soup in a blender, food processor or use an immersion blender. (At this point the soup still was not quite as smooth as I wanted since we were drinking it out of cups, so I poured, and pushed, it through a fine mesh colander.)
   
5. Return pureed soup to pot. (I actually made the soup a day ahead of time and refrigerated it and then returned it to the pot to heat on the evening of the dinner party; this also helped to meld the flavors.)
6. Add cream and heat just until warmed through.  
7. To serve: Ladle soup into a cup or bowl; garnish with crushed croutons and a dollop of sour cream.

Recipe without photos . . .

Indian Butternut Squash-Carrot Soup 

2 tablespoons olive oil (original recipe called for butter)

1 large yellow onion, chopped

2 large carrots, peeled and sliced into round chunks

1 large butternut squash (about 2 ½ lbs.), peeled, seeded & cubed

6 cups chicken broth 

1 ½ teaspoons minced garlic

1 tablespoon minced fresh ginger

½ to 1 teaspoon ground coriander

1 teaspoon cumin

Pinch to ¼ teaspoon ground cinnamon

Pinch to ¼ teaspoon cayenne pepper

Pinch turmeric

Pinch ground cloves

½ cup heavy cream

Garnishes: crushed croutons & sour cream

1. Add olive oil to a large stockpot set on medium heat. Add onion, carrots and squash; sauté for 5 minutes or until the onions starts to soften.
2. Add broth and bring to a simmer. Simmer, partially covered, for 15 minutes.
3. Add garlic, ginger, coriander, cumin, cinnamon, cayenne, turmeric, and cloves; simmer for another 10 to 15 minutes, or until vegetables are very soft.
4. Working in batches, puree soup in a blender, food processor or use an immersion blender. (At this point the soup still was not quite as smooth as I wanted since we were drinking it out of cups, so I poured, and pushed, it through a fine mesh colander.)
5. Return pureed soup to pot. (I actually made the soup a day ahead of time and refrigerated it and then returned it to the pot to heat on the evening of the dinner party; this also helped to meld the flavors.)
6. Add cream and heat just until warmed through.  
7. To serve: Ladle soup into a cup or bowl; garnish with crushed croutons and a dollop of sour cream.