Cream of butternut squash with maple and ginger

Preparation

1. Remove the seeds from the squash and, using a small knife, score the flesh in a grid pattern.
2. Insert the ginger slices and the garlic in the cuts before drizzling with the maple syrup and olive oil.
3. Place the squash halves on a baking sheet and cover with foil.
4. Bake in the oven at 350°F (180°C) for 30 to 45 minutes, or until the squash is fully cooked and begins to caramelize.
5. Remove from the oven, leave to cool for a few minutes, then spoon the squash flesh into a blender.
6. Heat the chicken stock slightly in the microwave before adding 1 L to the squash. Blend until smooth.
7. Add the Saffron and salt seasoning and the rest of the stock, and blend again until the soup has an even, velvety consistency.

Parmesan and Espelette pepper crumble

1. In a bowl, combine all ingredients with a mixer or a fork.
2. Once evenly blended, place a sheet of parchment paper on a baking sheet and drop the mixture on it in crumbs.
3. Bake in the oven at 350°F (180°C) for 5 minutes.
4. Remove from the oven and stir, then bake for another 5 minutes.
5. Repeat until the crumble is golden and crispy.
6. Just before serving, place a large spoonful of crumble over the soup and sprinkle with Espelette pepper.