Smoky Squash Soup With Black-Eyed Peas

• 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.

shallots, butternut squash, carrots, gold potato, vegetable oil, vegetable broth, white wine, paprika, blackeyed peas, corn kernel, heavy cream, red pepper, lemon juice, salt, cumin, cayenne

Taken from www.food.com/recipe/smoky-squash-soup-with-black-eyed-peas-399037 (may not work)