Your current browser may be outdated and not fully supported by DinnerTime. Click here to learn about the recent versions of modern browsers.

Smoked Paprika Butternut Squash Soup

Smoked paprika adds subtle sweet and smoky flavor to creamy butternut squash soup. It's an elegant soup to serve when you're entertaining this fall. Skill Level: Intermediate

Community:
10 min Prep
40 min Total
Servings
$1.29
price per Serving

Nutrition Facts

Amount Per Serving
Calories 232
Protein 6.4g
Total Carbohydrates 11.4g
Dietary Fiber 2.1g
Net Carbohydrates 9.3g
Sugar 4.9g
Total Fat 18.8g
Saturated Fat 10.4g
Trans Fat 0.2g
Cholesterol 60.6mg
Sodium 627.9mg
SmartPoints® 9.0

Ingredients

  • 3 Tablespoons butter
  • 1 cup chopped onion
  • 2 1/2 cups butternut squash, cut into 1-inch chunks
  • 1 cup Granny Smith apple, cut into 1-inch chunks
  • 2 cups reduced-sodium chicken broth or stock
  • 1/3 cup orange juice
  • 1 Tablespoon smoked paprika
  • 1/2 teaspoon ground ginger
  • 3/4 cup heavy cream
  • 1 teaspoon sea salt
  • 1/2 cup pancetta, chopped, crisply cooked

Preparation

  1. Melt the butter in a large saucepan on medium heat. Add the onion, then cook and stir 3 minutes or until slightly softened.
  2. Add the squash and apple, then cook 1 minute, stirring occasionally
  3. Stir in the stock, orange juice, smoked paprika and ginger. Bring to boil. Reduce heat to low.
  4. Cover, and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly
  5. With the center part of cover removed to let steam escape, puree the soup in batches in a blender on high speed until smooth.
  6. Return the pureed mixture to the saucepan. Stir in the heavy cream. Cook until heated through.
  7. Season with sea salt.
  8. Ladle into soup bowls.
  9. Sprinkle each bowl with pancetta.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company