Smoky Squash Soup With Black-Eyed Peas - cooking recipe

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

Preparation

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.
Add squash, 1/2 T of paprika, and cook another 7 minutes or so until it has absorbed the oil and softened.
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.
Turn off heat and allow the soup to cool a bit, about 10-15 minutes.
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.
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.
Add peas, corn, and chopped pepper. Let cook for 5 more minutes on low heat.
Add cream if desired, stir thoroughly, and check for seasonings. Add more spices to taste and lemon juice, then turn off heat. Serve immediately.