My name is Rita and I write this blog.
I was born in Russia, grew up in Israel and have been living and breathing New York City for the past few years. I’m a mother of two (boys), wife to a game designer and an artsy soul.
I love food! I love it simple and straightforward as much as fancy and sophisticated. My cravings includes, but not limited to, oysters, medium rare burgers, cherry tomatoes, olives and my grandma’s Napoleon cake.
I’m an avid “food blogs” reader and a cooking reality shows junkie (“Allez Cuisine!”). I'm thankful for having the opportunity to cook, almost daily, fresh and healthy food for my boys and I’m psyched to let you in on my culinary adventures!
Thanks for stopping by!


Ori Apple’s Butternut Squash and Cinnamon Soup

A while ago I had the pleasure to speak to Ori Apple, the owner of “Hummus Place”.
Though I couldn’t get Ori’s recipe for hummus (much to my husband’s disappointment), he did share the recipe for the Butternut Squash and Cinnamon Soup he serves in his restaurant.  I’ve made this soup  a few weeks ago for our “NY Marathon” Brunch (eating while watching others run, is OUR favorite sport ;)) and it was a true crowd-pleaser. The soup was very comforting but not too heavy, it had the sweetness of the butternut squash and a spicy punch at the end. It was just perfect for mid day.
I made a few small changes to the original recipe. I’ve used half-and-half instead of heavy cream to make it lighter and added some of my favorite spices- bay leaves, coriander seeds and nutmeg. Ori’s original recipe calls for ¼- ½ jalapeno (seeded and halve), but I decided to  omit it, for the sake of the younger foodies in the crowd. Since I personally like my food a bit spicy,  I did add some chilly to my bowl and my husband, had a delicious suggestion, to top each bowl with some crashed cashew nuts. The nuts worked perfectly.
By the way, the biggest admirer of this soup  was 8 month old Ran.

Ori Apple’s Butternut Squash and Cinnamon Soup


  • 2 tablespoons olive oil
  • 2 ½  pounds peeled, seeded and cubed butternut squash  (one big butternut squash )
  • 1 medium onion, diced
  • 2 sticks of celery, diced
  • 2 carrots, peeled and cubed
  • ½ Tbsp paprika
  • ½ tsp cinnamon
  • 2 tsp sugar
  • 2 bay leaves
  • 10 crushed coriander seeds
  • pinch of nutmeg
  • salt and paper
  • 10 cups of water
  • 1 Tbsp chicken consomme powder (I used Ossem)
  • 1 cup heavy cream or half-and-half  (or coconut milk)
  • chilly (optional)
  • crushed cashew nuts (optional)


  • Heat oil over medium-high heat in a large pan. Add carrots, celery and onion; saute, stirring occasionally  until vegetable  turn golden for  10-12 minutes.
  • Add butternut squash, stir and saute for 5 more minutes.
  • Add water and bring to boil.
  • Add heavy cream, paprika, black paper, salt, cinnamon, sugar, nutmeg, bay leaves, coriander seeds and the chicken consomme powder. Reduce heat to low and simmer, partially covered, until squash is tender, about 25 minutes.
  • Remove the bay leaves. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute.
  • Taste, and add salt, sugar, cinnamon and/or chilly if needed.
  • Ladle into bowls, garnish  with chopped cashew nuts and/or some more cream.


Share Button


Yehudit Feinstein

November 23, 2011 11:32 am

Looks so easy and yummy- can’t wait to get home and make it. Rita, do you think I can skip the cream?


November 24, 2011 10:15 pm

Yehudit, my guess is that you can skip the cream. I’m sure it will have just as much flavor.
Let me know how it’ll turn out.


November 23, 2011 8:24 pm

Sounds amazing! What a winter treat. Will try it out.


Post a Comment


* Copy This Password *

* Type Or Paste Password Here *