Smoky Squash Soup With Black-Eyed Peas Recipe

Name: Smoky Squash Soup With Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1090

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Smoky Squash Soup With Black-Eyed Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Squash Soup With Black-Eyed Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions