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    You are in: Home / Recipes / Smoky Squash Soup With Black-Eyed Peas Recipe
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    Smoky Squash Soup With Black-Eyed Peas

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    DaphneM's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:


    Nutritional Facts for Smoky Squash Soup With Black-Eyed Peas

    Serving Size: 1 (429 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 282.7
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 349.0 mg
    Total Carbohydrate 45.2 g
    Dietary Fiber 8.0 g
    Sugars 3.9 g
    Protein 8.4 g

    The following items or measurements are not included:

    vegetable broth

    roasted red peppers

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