Creamy Squash Soup With Pimenton (Serves 4)
A bit of Spanish smoked paprika elevates the soup and enriches its colour.
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 680g 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 centre 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.
The Washington Post