Smoky Squash Soup With Black-Eyed Peas

• shallots, finely diced↗2
• butternut squash, diced↗2 cups
• carrots, peeled and sliced 1/2-inch thick↗2
• medium yukon gold potato, peeled and cut into 8 pieces↗1
• vegetable oil↗1 tablespoon
• vegetable broth↗4 cups
• dry white wine↗1 cup
• smoked paprika, divided in half↗1 tablespoon
• black-eyed peas, drained and rinsed well↗1 can

  15 ounce

• corn kernel, fresh or frozen↗1 cup
• heavy cream (optional)↗1⁄2 cup
• roasted red pepper, finely chopped↗1
• lemon juice↗1⁄2 teaspoon
• salt and pepper
• cumin↗
• <1/8 tsp cayenne

Step-by-step instructions

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.