From Design to Delight: Crafting Beautiful Spaces and Flavorful Soups

Few experiences rival the satisfaction derived from beautiful interior design and crafting a soup with complex flavors. Picture this: stepping into a space where every element has been thoughtfully curated to evoke a sense of harmony and tranquility. Soft lighting, carefully chosen decor, and a seamless fusion of textures and colors create an ambiance that soothes the soul and uplifts the spirit.

Similarly, the process of making a soup with complex flavors is akin to orchestrating a culinary symphony. It begins with selecting the finest ingredients—fresh vegetables, aromatic spices, and flavorful broths—that come together to create a masterpiece of taste and texture. Each ingredient plays its part, contributing depth and richness to the final creation. I love making time on a rainy weekend in Dallas to improve NY Times recipes that take good to great. I have been using new-to-me spices to create more complex flavors. Will my kids enjoy it? No chance.

As you stand in your impeccably designed kitchen, surrounded by elegance and warmth, join me on a journey of culinary discovery. The rhythmic chop of vegetables, the gentle simmer of ingredients melding together—it's a sensory experience that engages the soul and delights the senses.

The personal the satisfaction derived from beautiful interior design and cooking a soup with complex flavors transcends the mere act itself. It's about indulging in the simple pleasures of life, finding joy in the details, and creating moments of pure bliss that nourish both my body and my soul.

Got a favorite design or recipe? Share it with me. I'm all ears and taste buds.

Cheers,
Kevin

Butter Nut Coconut Squash Soup

Recipe from NY Times and Adapted by 

Kevin Cooper from Tara Parker-Pope  

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INGREDIENTS

Yield: 8 servings

• 1 large butternut squash (about 1½ pounds)
• 2 tablespoons olive oil  
• 1 large yellow onion, chopped
• 1 medium apple, any variety, peeled and diced
• 32 oz  prepared vegetable broth
• 1 teaspoon garam masala
• 1 teaspoon Baharat
• 1 teaspoons jarred ginger 
• 1 14-ounce can coconut milk
• Salt and freshly ground pepper to taste
• Honey drizzle and grind of pepper on top of each prepared soup bowl

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PREPARATION

• Step 1

To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.

• Step 2

Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.

• Step 3

Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.

• Step 4

Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.

• Step 5

Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.

• Step 6

Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.

• Step 7

To serve, ladle soup into each bowl, then place a small mound onion mixture in the center. Drizzle honey on the top of the individual bowl, and add a grind of freshly ground pepper.