Smoked Paprika Butternut Squash Soup

This Smoked Paprika Butternut Squash Soup is a delightful combination of sweet and savory flavors, perfect for warming up chilly evenings or impressing guests with its rich taste and vibrant color. The velvety texture of the butternut squash blends harmoniously with the tartness of Granny Smith apple, while the addition of smoked paprika and roasted ginger adds a depth of smoky warmth to the soup.

Finished with a touch of cream for richness and topped with crispy pancetta for texture, this soup is a feast for the senses. Follow these simple steps to create a comforting bowl of goodness that will leave everyone craving for more.

How to make Smoked Paprika Butternut Squash Soup

Ingredients:

3 tablespoons butter

1 small onion, chopped

1 butternut squash (2 pounds), peeled, halved, seeded and cut into 1-inch chunks

1 medium Granny Smith apple, cored and cut into 1-inch chunks

2 cups chicken stock

1/3 cup orange juice

1 tablespoon Organic Smoked Paprika

1/2 teaspoon Organic Ginger, Roasted Ground

3/4 cup heavy cream

1 teaspoon Sea Salt Grinder

1/2 cup chopped crisply cooked pancetta

Instructions:

Step 1:

Melt butter in large saucepan on medium heat.

Add onion; cook and stir 3 minutes or until slightly softened.

Add squash and apple; cook 1 minute, stirring occasionally.

Step 2:

Stir in stock, orange juice, smoked paprika and roasted ginger.

Bring to boil.

Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally.

Cool slightly.

Step 3:

With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth.

Return pureed mixture to saucepan.

Stir in heavy cream.

Cook until heated through.

Season with sea salt.

Ladle into soup bowls.

Sprinkle with pancetta.

Notes:

Flavor Profile: This soup boasts a balanced flavor profile, with the natural sweetness of butternut squash and apple complemented by the smokiness of paprika and the warmth of ginger. The addition of orange juice adds a hint of brightness.

Texture: The soup achieves a velvety texture, thanks to the pureeing process after simmering the ingredients. The heavy cream adds richness and smoothness, while the crispy pancetta topping provides a delightful contrast in texture.

Preparation Ease: This recipe is relatively straightforward to prepare, with simple ingredients and clear instructions. However, peeling and chopping the butternut squash might require some effort.

Customization: While the recipe provides specific measurements, there is room for customization based on personal preferences. Adjusting the amount of smoked paprika or ginger allows for tailoring the flavor intensity. Additionally, the pancetta topping can be substituted with alternatives like croutons or toasted nuts for a vegetarian option.

Make-ahead Potential: The soup can be made ahead of time and reheated before serving, making it convenient for meal planning or entertaining. However, the pancetta topping should be added just before serving to maintain its crispiness.

Health Conscious: Despite the use of heavy cream and butter for richness, this soup can still be part of a balanced diet when enjoyed in moderation. It’s a good source of vitamins and nutrients from the butternut squash and apple, and can be made lighter by using low-fat alternatives for the cream.

Garnishing: The final touch of sprinkling crisply cooked pancetta over the soup adds not only flavor but also visual appeal. It provides a satisfying crunch and an additional layer of flavor complexity.

Serving Suggestions: This soup pairs well with crusty bread or a side salad for a complete meal. It can also be served as an appetizer or starter for a larger meal, especially during the fall and winter seasons when its warmth and comforting flavors are most appreciated.

Storage: Leftovers can be stored in the refrigerator for a few days, allowing the flavors to meld even further. However, it’s best to store the pancetta separately to maintain its crispness. Reheat gently on the stovetop or in the microwave before serving.

Adaptability: This recipe can be adapted to suit various dietary restrictions or preferences. For example, it can easily be made vegetarian by substituting vegetable stock for chicken stock and omitting the pancetta. Similarly, dairy-free options can be used to replace the heavy cream for a lactose-free version.

Nutrition Information:

Nutrition Facts (Per Serving):

Frequently Asked Questions:

Can I use a different type of squash for this soup?

While butternut squash is the suggested choice, you can experiment with other varieties like acorn or kabocha.

Keep in mind that the flavor and texture may vary slightly.

Is there a substitute for heavy cream if I want a lighter option?

Yes, you can use alternatives like whole milk, half-and-half, or even coconut milk for a lighter version of the soup.

Adjust quantities based on your preference.

Can I make this soup vegetarian?

Absolutely! Substitute vegetable stock for chicken stock and omit the pancetta.

The flavors from the butternut squash, apple, and spices will still create a delicious vegetarian soup.

How long can I store leftovers, and can I freeze this soup?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

You can also freeze the soup (without the cream) for up to 3 months.

Add the cream after reheating.

What can I serve as a side with this soup?

This soup pairs well with crusty bread, a simple green salad, or even a light sandwich.

Consider a side that complements the soup’s rich and savory flavors.

Can I use regular paprika instead of smoked paprika in this soup?

Yes, you can use regular paprika, but keep in mind that it will change the flavor profile.

Smoked paprika adds a distinct smokiness, so adjust the quantity based on your taste preferences.

Is there a substitute for Granny Smith apples in the soup?

Certainly, you can use other apple varieties like Honeycrisp or Fuji.

Choose an apple with a sweet-tart flavor to maintain the balance of sweetness in the soup.

Can I make this soup ahead of time and reheat it?

Absolutely! This soup reheats well. Store it in an airtight container in the refrigerator and reheat on the stove over low heat.

You may need to adjust the seasoning before serving.

Is there a dairy-free alternative for the heavy cream?

Yes, you can use coconut cream or a non-dairy milk alternative like almond or cashew milk.

Keep in mind that this may alter the flavor slightly, so adjust to your liking.

Can I omit the pancetta for a vegetarian version?

Certainly, you can omit the pancetta to make the soup vegetarian.

You might want to add a bit of extra salt to compensate for the saltiness that pancetta contributes.

Alternatively, you can replace it with vegetarian bacon or skip it altogether for a lighter option.