Serve 2-3

Making the butternut squash soup

250gr  butternut squash
1 carrot, peeled
4 tbsp.  extra-virgin olive oil
2 tbsp. unsalted butter
1 yellow onion, thinly sliced
2 cloves garlic, thinly sliced
TT  Kosher salt and freshly ground black pepper
1 Pinch ground cinnamon
1 Pinch nutmeg
60ml  vermouth
250ml chicken or vegetable stock, plus more as needed
1  bouquet garnie ( leek, bay leaf, thyme, sage and or rosemary)         
25gr. coconut milk or whipping cream (optional)

1.     Preheat oven to 380°F. Split the squash in half and, using a spoon, remove the seeds.

2.     Line a baking sheet with parchment paper, drizzle a little olive oil on it and sprinkle a little salt and pepper.

3.     Place the squash on the baking sheet, face down along with the whole (peeled) carrot.

4.     Place into the oven and roast until squash and carrot are cooked, soft and browned, about 40 minutes. Remove and allow to cool.

5.     In the meantime, and in a large saucepan, heat up the remaining olive oil and the butter, and add the onion, garlic with salt and pepper; lower heat to medium, and cook, stirring, until soft and lightly golden, about 2-3 minutes; lower heat as necessary to prevent burning. DO NOT OVERBROWN.

6.     Add the cinnamon and nutmeg and cook for another minute or just long enough to release aroma from the spices. Add the Vermouth and bring to a light simmer.

7.     Using a spoon, scoop out the cooked flesh from the squash and dice the cooked carrots. Add to saucepan and mix well. Add the stock, bouquet garnie and return to medium-high heat then lower heat and simmer until vegetables are very soft, about 10 minutes. DO NOT BOIL!

8.     Add the coconut milk (optional) and allow to cook for 1 minute.

9.     Discard bouquet garnie, and, using a high-powered blender, blend soup until completely smooth. (If necessary, adjust seasoning and thin the soup with additional stock until desired consistency is reached).

Making the goat cheese flan

5gr.  all-purpose flour (1/2 tbsp.)
50gr. ricotta cheese, drained
40gr. fresh goat cheese
¼ tsp. fresh sage, chopped (or other fresh herb of your choice)
1 strips  lemon zest, julienne
1 small egg (40gr)
1 pinch sea salt
1 pinch ground black pepper

As needed: melted butter and flour to coat the individual ramequins

1.     Preheat oven to 350 F.

2.     Butter and flour individual small stainless cups and place them in a small cake pan filled 1/3 of the way with some water (Technical term: Bain Marie).

3.     In a small bowl mix the ricotta, goat cheese, salt and pepper, herb and lemon zest and whisk until smooth.

4.     Add the flour, mix well then add the egg, and whisk to a smooth creamy consistency.

5.     Divide batter into the prepared ramequins.

6.     Cook the flan into a water bath for about 20-30 minutes, or until lightly golden color formation appear to the edge, making sure the center is set and the tip of a small knife (or bamboo skewer) inserted in the center comes out clean.

7.     Cool completely before un-moulding.