Creamy Squash Soup With Pimenton

  • Creamy Squash Soup With Pimenton. A bit of Spanish smoked paprika elevates the soup and enriches its color.

    Creamy Squash Soup With Pimenton. A bit of Spanish smoked paprika elevates the soup and enriches its color. Goran Kosanovic for The Washington Post

 
Posted10/25/2017 5:50 AM

It has become easy to find butternut squash that are just the right size for this recipe. A bit of Spanish smoked paprika elevates the soup and enriches its color.

A small pour of heavy cream or a spoonful of sour cream on each portion would not be unwelcome.

 

2 tablespoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 to 2 teaspoons kosher salt

2 teaspoons Spanish smoked paprika (pimenton; sweet or hot), plus more for optional garnish

4 cups no-salt-added chicken broth

One 1½-pound butternut squash, peeled, seeded and diced

Heat the oil in a large pot over medium heat. Once the oil shimmers, stir in the onion; cook for about 5 minutes or until softened, then add the garlic, 1 teaspoon of the salt and the paprika. Cook for a minute, then add the broth and squash.

Once the liquid starts to bubble, cook, uncovered, for about 20 minutes or until the squash is tender.

Remove the center knob of the blender lid, so steam can escape. Working in batches, puree the soup mixture until smooth, holding a paper towel over the lid opening to avoid splash-ups.

Taste and add some or all the remaining salt, as needed.

Serve hot, with a sprinkle of paprika, if desired.

Serves 4 (makes 5½ to 6 cups)

Nutrition | Per serving: 140 calories, 3 g protein, 16 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 350 mg sodium, 3 g dietary fiber, 6 g sugar

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