Smoky Squash Soup With Black Eyed Peas Recipes

SMOKY SQUASH SOUP WITH BLACK-EYED PEAS

Steps:

• 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.

SPICY BLACK-EYED PEA SOUP

Steps:

• Sort peas and soak in plenty of water overnight.
• Before cooking, drain and rinse.
• Place all ingredients into crock pot and cook on low for 8-10 hours or until peas are nicely tender.
• Remove bay leaves before serving.
• Serve with additional tabasco, if desired.

SMOKY SQUASH SOUP

Steps:

• Heat the oil in a large wide pot over medium heat. Add the cumin and onion and cook, stirring occasionally, until softened, about 3 minutes. Add the tomato paste, carrots and chipotles and cook, stirring, until the carrots brown, about 8 minutes.
• Increase the heat to high and stir in the potatoes and squash, making sure they are well coated. Season generously with salt and pepper and continue to cook until the potatoes begin to soften, about 5 minutes more. Pour in the broth and bring to a boil.
• Adjust the heat to maintain a simmer, cover and cook until the potato and squash are tender, about 15 minutes. Carefully puree the soup in batches in a blender until smooth or with an immersion blender in the pot. Rewarm over medium heat and adjust the seasoning with additional salt and pepper. Serve with a dusting of smoked paprika.
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SPICY BLACK-EYED PEA SOUP

Steps:

• Saute onion, jalepenos, garlic and salt and pepper in 1 tbls.
• bacon drippings.
• Add tomatoes and chop up.
• Add bouillon and bacon; then peas.
• Simmer a while to blend flavors (not a high boil).
• Add cheese to simmer and melt.

THE BLACK-EYED PEA'S BAKED SQUASH

Steps:

• Cut the tops off the squash.
• Cut in 3- 4 pieces.
• Boil in water til tender (just a few minutes).
• Drain and mash.
• Add remaining ingredients.
• Place in casserole dish.
• Cover with light layer of breadcrumbs.
• Bake at 350 til lightly browned (about 10- 15 minutes).