Smoky Squash Soup With Black-eyed Peas

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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
• cayenne

Recipe

• 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.