Who's Cooking: Adam Kelinson of Amagansett

A nutritional consultant, he lives in Amagansett with his girlfriend, Jessica Bellofatto.

What do you do as nutritional consultant? I help people re-create their relationship with food, with themselves and with their local community. I also help them to eat well within a limited time frame. I've done a lot of studying in Southeast Asia -- Indonesia and Thailand -- and a tagline I use is "Local food with global flavors."

What's your culinary background? Growing up in Bergen County, N.J., I've been cooking since I was knee-high to my mom. She welcomed me into the kitchen and instilled in me the idea of whole food and high quality. She never fed us out of a can or a box.

What kinds of meals do you make when you entertain? I do the cooking, and my girlfriend's son, Jack, who is 10, helps out. We like to do traditional meals with Asian dumplings, spring rolls, noodle dishes, different sauces, plenty of fresh pasta, everything hand-prepared. We also do slow roasting of large portions of meat, like pork shoulder. And canning, preserving and fermentation to make sauerkraut and kimchee. Then we bring everything together in interactive meals.

If you were to invite anyone in the world to dinner, who would it be? The Dalai Lama. If he'd come over in wintertime, I'd make a roasted ginger butternut squash soup, soba noodles with miso soup and kale from my garden. And some veggie dumplings with a raw almond sauce. For dessert, the Dalai Lama has got to like chocolate, so I'd do a chocolate almond torte.

Where do you like to eat out? Yama Q in Bridgehampton. It's really small, family-owned with super high-quality food.

Roasted Butternut Squash Soup with Ginger

1 medium-large butternut squash, cubed

2 tablespoons olive oil, divided

1 tablespoon toasted sesame oil

Sea salt, to taste

White pepper, to taste

1/2 cup onion, diced

1/3 cup carrot, diced

1/3 cup celery, diced

2 tablespoons fresh ginger, chopped

1 cup vegetable stock

1/2 lime, juiced

2 tablespoons cilantro, chopped

1. Preheat oven to 400 degrees.

2. Lay cubed squash in single layer on a sheet pan. Add 1 tablespoon olive oil, toasted sesame oil, pinch of salt and pepper and toss; spread squash evenly and place pan in oven. Roast 15 to 20 minutes, turning a few times, until squash is fork-tender and has begun to caramelize.

3. In a large pot heat remaining olive oil over medium-high heat. Add onion and saute 3 to 5 minutes, until translucent. Add carrot, celery, ginger and a pinch of salt and saute another 3 to 5 minutes, until the vegetables are soft.

4. Add roasted squash and juices to the pot and cook, stirring 2 to 3 minutes. Add vegetable stock and simmer about 3 to 5 minutes more.

5. Puree all ingredients in a blender or food processor. Stir in lime juice. Add more salt and pepper, top with chopped cilantro. Makes about 4 servings.