ROASTED BUTTERNUT SQUASH SOUP

3pc Whole Butternut Squash

12pc Shallots (thinly sliced)

6 cloves Garlic (thinly sliced)

2T Mustard Seed

2T White Peppercorns

2T Coriander Seed

16oz Filtered Water

12oz Heavy Cream

3T Butternut Squash Seed Oil

To taste Kosher Salt

1. Halve and seed the butternut squash, season with Kosher salt and dress with squash seed oil. Roast uncovered at 350 degrees until cut faces are browned and the squash is tender. Scoop out roasted squash meat and reserve. Discard the skin. 2. In a heavy-bottomed soup pot, saute shallots and garlic in butter until both are translucent. Season lightly with salt. 3. Put the roasted squash, garlic and shallots into a pot and add water to cover. 4. In a cheesecloth, make a sachet with the mustard seed, coriander, and peppercorns. Secure the sachet and add to the soup. 5. Simmer the soup for 45-60 minutes over medium heat until all of the flavors are incorporated. 6. Remove from heat and carefully remove sachet. 7. Blend on high and slowly add heavy cream until the consistency becomes silky smooth. 8. Season with salt to taste and strain through a fine mesh strainer. 9. Garnish with your favorite warm fruit chutney and browned butter.

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OUR FAVORITE WINTER COCKTAIL:
GOING ROUGE

1.5 oz Cap Corsa Rouge

1.5 oz Cap Corsa Blanc

.5 oz Salers Aperitif

1 bar spoon (approx. 1 tsp) of Bigallet
Thym Liqueur

.75 oz fresh-squeezed lemon juice

.5 oz simple syrup (made from a one
to one ratio of sugar : water)

1 egg white, separated

Put everything into a mixing tin (cocktail shaker) and vigorously shake (without ice) to aerate. Once the mixture has been agitated (10 seconds of hard shaking), add ice and shake vigorously again. Double strain into a coupe glass, which is a stemmed glass with a broad, shallow bowl and garnish with a sprig of fresh rosemary.