Piperade and Butternut Squash Soup

In a pot, add about 3 tablespoons oil, 3 cloves of chopped garlic, a large diced leek, and a pinch of salt. Cover and saute on low for a few minutes until tender (add a splash of chicken broth, if needed). Pour in 1 cup chicken broth and 1 cup Piperade and half of a cooked butternut squash/acorn/pumpkin (skins off). Cover pot and simmer for 15 minutes. With a hand mixer/food processor/blender, puree until smooth. Then add a 1/2 cup of half and half cream with a pinch of nutmeg (nutmeg is optional).

Beret Rouge PiperadeTM
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© Monet Bonson