Smoky Squash Soup With Black-Eyed Peas

Name: Smoky Squash Soup With Black-Eyed Peas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 shallots, finely diced; 2 cups butternut squash, diced; 2 carrots, peeled and sliced 1/2-inch thick; 1 medium yukon gold potato, peeled and cut into 8 pieces; 1 tablespoon vegetable oil; 4 cups vegetable broth; 1 cup dry white wine; 1 tablespoon smoked paprika, divided in half; 1 (15 ounce) can black-eyed peas, drained and rinsed well; 1 cup corn kernel, fresh or frozen; 1/2 cup heavy cream (optional); 1 roasted red pepper, finely chopped; 1/2 teaspoon lemon juice; salt and pepper; cumin; <1/8 tsp cayenne

Submitted by DaphneM

"I got bored of all butternut squash soups being the same. When I picked up some black-eyed peas at the store today I remembered my new obsession with smoked paprika. This soup has some Spanish/Mexican type flavors and is hearty and filling. Vegetarian and easily made vegan by omitting the cream."

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Ready In:: 45mins
Ingredients:: 16
Serves:: 4

ingredients

2 shallots, finely diced
2 cups butternut squash, diced
2 carrots, peeled and sliced 1/2-inch thick
1 medium yukon gold potato, peeled and cut into 8 pieces
1 tablespoon vegetable oil
4 cups vegetable broth
1 cup dry white wine
1 tablespoon smoked paprika, divided in half
1 (15 ounce) can black-eyed peas, drained and rinsed well
1 cup corn kernel, fresh or frozen
¹⁄₂ cup heavy cream (optional)
1 roasted red pepper, finely chopped
¹⁄₂ teaspoon lemon juice
salt and pepper
cumin
<1/8 tsp cayenne

directions

Pour oil into a medium soup pot and turn head to medium. Add shallots and cook over medium heat until slightly softened, about 4-5 minutes.
Add squash, 1/2 T of paprika, and cook another 7 minutes or so until it has absorbed the oil and softened.
Add carrots, potato, broth, and wine and bring to a boil. Reduce to medium and cook at a low boil for about 20 minutes, or until carrots fall apart when pierced with a fork.
Turn off heat and allow the soup to cool a bit, about 10-15 minutes.
When soup is slightly cooled, insert an immersion blender into the pot and puree all ingredients - this should only take about a minute to get a smooth puree. Return to medium heat and bring to a simmer again.
While simmering, add the remaining paprika and other spices to taste. Careful not to use more than the barest dusting (really just a few granules) of cayenne or your soup will be very hot! This is just for zest, not for heat.
Add peas, corn, and chopped pepper. Let cook for 5 more minutes on low heat.
Add cream if desired, stir thoroughly, and check for seasonings. Add more spices to taste and lemon juice, then turn off heat. Serve immediately.

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RECIPE SUBMITTED BY

DaphneM

2 Recipes

I'm a 20something living in the fabulous Boston area, where I can enjoy tremendous culture and resources, but still come home at night to a quiet suburban neighborhood just outside of town. As someone who juggles a full-time job, regular volunteer work, occasional classes and a busy social life, I'm always trying to figure out efficient ways to fit cooking into my life. Good food is one of my greatest pleasures and I have a lot of fun playing in the kitchen, but have to balance it against the rest of my life. I'm hoping this website will help me improve those skills and that I can contribute my own, too.

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