46 MARCH 2025 T he Ancient Greeks believed inspiration came from The Muses – nine goddesses who motivated artists and scientists. This belief was carried forward by the Romans and the civilizations of Europe that followed. Since The Age of Enlightenment, an intellectual and philosophical movement that occurred in Europe in the 17th and 18th centuries, inspiration came to be thought of as the product of the human ego. In truth, we are not responsible for our own inspiration – rather, it’s a magnificent ‘lightning strike’ that finds us. Inspiration comes from the Latin word inspiratus , which essentially means “breathe into.” It has been said that, before this literal meaning, the word inspiration had a theological basis that predated this definition. It didn’t take long to establish itself in a figurative sense, as our earliest written English use of the word gave it the meaning “to influence, move, or guide.” Inspiration can come from anything: novels, documentaries, the people you surround yourself with, a favorite hobby, staring at the clouds, through meditation, in conversation, a walk within the neighborhood, perhaps it arises from desperation or merely a fluke of the universe. Inspiration is a motivational state that compels individuals to bring ideas into fruition, a feeling of enthusiasm that gives you newfound creativity. A trip years ago to the Hyatt Huntington Beach Resort was a culinary adventure I will never forget. The elaborately staged buffet, under the watchful and innovative eye of Executive Chef Manfred Lassahn, was worth every photo I took. Delicious cranberry sauce was served along with its recipe artfully posted. A butternut squash soup was featured and after one taste I deemed it ‘heaven in disguise.’ I asked the chef to join me at my table so I could voice my appreciation for his efforts and convey my compliments. The recipe remained close to Mani’s heart for obvious reasons, so I quickly found myself grabbing a napkin to jot down the herbs and spices I detected. It has been close to nine years since our serendipitous meeting and to this day we keep in touch. Butternut squash is a mild variety of winter squash with a dense, moist, sweet, nutty flavor and a bright orange color. It can be prepared by baking, roasting, steaming, or simmering. It’s perfect for pureeing into soups and sauces because it’s less “stringy” than the other squashes. The more orange the color, the riper, drier and sweeter it is. Though it’s high in carbs, it’s one of the best vegetables to incorporate into a recipe for health benefits because it’s packed with antioxidants, vitamins, and minerals that bestow anti-inflammatory properties. For years I devoted time to tweaking every facet of this ‘untamed’ butternut squash recipe and discovered along the way that people with passionate personalities tend to thrive in a kitchen atmosphere for exactly this reason. The journey of self-discovery and realizing that the secret of cooking lies in the person who cooks greatly empowered me. The kind of cooking you want to do, or more importantly, are able to do, depends entirely on you and your circumstances. Cooking requires focus and attention. The repetitive chopping or stirring can be meditative. The human standing at the stove brings a recipe to life and draws on memories so deep they seem to be instincts. Experimenting with spice leveling allowed me to channel my creativity and tap into my senses. The texture was reminiscent of a silky bisque filled with a cornucopia of flavors. It’s not just about the soup as sustenance, it’s about the effort and care the cook puts into the dish. With great pride I sent a copy of my recipe to Chef Lassahn, thanking him for his inspiration. March’s cookbook recommendation: “Chowderland: Hearty Soup & Stews” by Brooke Dojny | March’s novel recommendation: “Olivetti” by Alice Millington | March’s recipe: Roasted butternut squash soup The power of inspiration and the perfect butternut squash soup Thyme in My Kitchen BY SHERRY KLUSMAN thyme.in.my.kitchen Start with: • 4 tbsp. olive oil • 2 tbsp. butter • 4 lbs. butternut squash • ½ cup medium red onion, peeled and chopped • 3 carrots, peeled and chopped • 2 Red Fuji apples, peeled, cored and cut into cubes • 1 red bell pepper, seeded and chopped • ½ cup celery, chopped • 1 leek, white and green chopped • 7 cups vegetable broth Seasonings in pot: • 1 tsp. sweet paprika • 1 tsp. coriander • 1 tsp. oregano • 1 tsp. basil • ½ tsp. ginger • ½ tsp. cumin • ½ tsp. thyme • ½ tsp. cinnamon • ½ tsp. parsley • ½ tsp. sea salt • ½ tsp. poultry seasoning • ½ tsp. sage • ¼ tsp. nutmeg • ¼ tsp. cloves • 1⁄8 tsp. white pepper • 3 tbsp. maple syrup • 1 tbsp. bourbon • 2 finely minced garlic cloves • 2 bay leaves • 4-5 oz. heavy whipping cream 1. Roast squash at 425 degrees with salt and pepper for 30-35 minutes. 2. While the vegetables are roasting, simmer the broth and seasonings in a large five-quart Dutch oven. Add the vegetables once fork tender and continue to simmer covered for roughly 15 minutes. Remove the bay leaves and let the mixture cool slightly. Use an emersion blender for desired texture. For a bisque texture stir the mixture through a three-ply strainer. 3. Stir in heavy whipping cream at the end. Add more for a lighter color. SHERRY’S ROASTED BUTTERNUT SQUASH SOUP WE HAVE MOVED 4600 E Shea Blvd | Suite 100 | Phoenix, AZ 85028 NW corner Tatum and Shea | West of Trader Joes 602.955.8700 • FPSAZ.com IN PRACTICE CELEBRATING EXPERT DOCTORS AND PRACTITIONERS. CONVENIENT SERVICES. EXTENDED HOURS. Our Family Caring for Yours COME ENJOY ALL YOUR TEEPEE FAVORITES WITH THE GREAT WEATHER ON OUR COOL PATIO! • Dine in • Patio Service • Sat-Sun Brunch menu with drink specials • Happy Hour Specials • Pickup Orders Try our full catering service: 602-300-7133 4144 E. Indian School Road | teepeemexicanfood.com | 602-956-0178 Safet y guidelines are being followed. Thanks for your suppor t!

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