The Washington Post

Creamy Squash Soup With Pimenton

Creamy Squash Soup With Pimenton 4.000

Goran Kosanovic for The Washington Post

Oct 16, 2017

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.

To read the accompanying story, see: Fall isn’t just about pumpkin spice. Make the most of the season with these five ingredients.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 5 1/2 to 6 cups

Ingredients
  • 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 1 1/2-pound butternut squash, peeled, seeded and diced

Directions

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.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Lynn O’Brien.

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Nutritional Facts

Calories per serving: 140


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 350mg 15%

Total Carbohydrates: 16g 5%

Dietary Fiber: 3g 12%

Sugar: 6g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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