Oscar Chapa - recipe for Cook of the Week Challenge #1

Curried Butternut Squash Soup, Sweet Ham & Pear Crostini with Goat Cheese Spread Vanilla Balsamic Vinegar Drizzle

1 large butternut squash

4 tablespoons mild olive oil, plus 1 tablespoon

2 tablespoons sea salt

1 tablespoon ground black pepper

1 large yellow onion

3 stalks of celery

2 medium size carrots

4 cloves of garlic

2 tablespoons of red curry paste

1 tablespoon of ginger paste

5 cups of chicken broth

1 teaspoon of red chili flakes, plus more for serving

1 lime

1 lbs. of cooked ham off the bone

3 tablespoons of erythritol

1 french baguette

2 oz. soft goat cheese

2 tablespoons of sour cream, more for serving

1 Anjou pear

1 bunch of arugula

2 tablespoons of balsamic vinegar

1 tablespoon of vanilla paste

1 tablespoon of pumpkin seeds (shelled)

1 bunch of cilantro for serving

Preheat oven at 400 degrees. Cut the butternut squash in half lengthwise. Spoon the seeds out. Cut the peel off and cut it into half inch cubes. Place cubed squash onto baking sheet pan, drizzle olive oil, salt and pepper and toss well to get even coating. Roast for 25-30 minutes until tender.

Chop onion, celery, carrots and garlic. Place in pan over medium-high heat and stir with some olive oil. Until onion is translucent and garlic is fragrant (about 5-6 minutes). Stir in the red curry paste and ginger for another minute. Add chicken broth and let it come up to a boil (about another 5-6 minutes). Add roasted squash and stir for another minute. Pour contents of pan into a blender. Blend until smooth. Add the red chili flakes and lime juice and blend until completely smooth.

Slice ham as thin as possible and sprinkle erythritol over it and heat over a griddle until completely caramelized about a couple of minutes per side in high heat. Slice bread and toast and while bread is toasting, mix goat cheese with the sour cream in a small bowl with a fork until completely incorporated and spread over bread. Place a slice of ham over spread. Slice pear and place over ham. Add arugula on top.

Mix balsamic vinegar and vanilla paste in a small container with a tightfitting lid. Shake until contents are well incorporated and drizzle with a spoon over prepared crostini.

To serve: Serve soup in a bowl. Add a dollop of sour cream in the middle, sprinkle chili flakes and pumpkin seeds. Add cilantro for garnish and freshness. Plate crostini on the side, pair up with a glass of your favorite chardonnay or Pinot Gris and enjoy this great early fall dish.

Oscar Chapa

• Recipes are printed as they were presented to Cook of the Week Challenge judges