Preheat your oven to 400°F (200°C). Wash and chop the butternut squash, kale, and apples into bite-sized pieces.

In a large mixing bowl, combine flour, butter, and a pinch of salt to create your tart dough.

In a skillet, sauté chopped kale with olive oil until it wilts, then add in cooked butternut squash and goat cheese.

Roll out the dough and place it into a tart pan. Fill with butternut squash and kale mixture. Bake for 25-30 minutes.

In a pot, sauté minced garlic and onions, then add seasonal vegetables and broth. Simmer for 20-25 minutes.

Blend the soup until smooth. Add salt, pepper, and cream if desired, keeping warm before serving.

In a shaker, combine rum, apple cider, and cinnamon. Shake and strain into glasses, garnishing as desired.