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Smoky Squash Soup With Black-Eyed Peas

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“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.”

Ingredients Nutrition


  1. 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.
  2. Add squash, 1/2 T of paprika, and cook another 7 minutes or so until it has absorbed the oil and softened.
  3. 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.
  4. Turn off heat and allow the soup to cool a bit, about 10-15 minutes.
  5. 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.
  6. 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.
  7. Add peas, corn, and chopped pepper. Let cook for 5 more minutes on low heat.
  8. 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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