Butternut and Espelette Pepper Soup

Ingredients:

• 1 medium sized Butternut squash, peeled and diced
• 2 tablespoons of olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon of Espelette pepper
• 2 cups of chicken or vegetable broth
• 1 cup of heavy cream
• Salt and pepper to taste
• Parsley leaves, chopped for garnish

Instructions:

1. Preheat the oven to 400°F/200°C.
2. Place the diced butternut squash onto a baking sheet. Drizzle with olive oil and toss to coat.
3. Bake for 20-25 minutes or until the squash is golden brown.
4. While the squash bakes, heat olive oil in a large pot over medium heat. Add the onions and garlic and cook until fragrant, about 3-4 minutes.
5. Add the Espelette pepper and continue cooking for another minute, stirring occasionally.
6. Add the roasted butternut squash to the pot and pour in the broth.
7. Simmer for 15 minutes, or until the vegetables are tender.
8. Use an immersion blender to puree the soup until smooth. Alternately transfer the soup to a blender and then blend until smooth.
9. Return the soup to the pot and add the heavy cream. Cook over low heat until heated through.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with parsley leaves.

Verdict:

This creamy Butternut and Espelette Pepper Soup is a perfect blend of savory and sweet flavors, with just the right amount of spice. The roasted butternut squash adds a sweet and nutty flavor while the Espelette pepper gives the soup a warm and smoky flavor. This soup is perfect for a comforting lunch or dinner on a cold evening.

Serving suggestions:

This soup pairs well with a crusty loaf of bread or a green salad on the side. You could also serve this soup as a starter for a dinner party.