Smokey, spicy butternut squash soup

My coworker Karla came into work last week excited about a butternut squash soup she had concocted from a little bit of this and that. The spice combination she chose—aji amarillo paste (she’s Peruvian), smoked paprika and saffron—already inhabited my pantry and wouldn’t escape my brain until I gave it a try.

Some butternut squash soups lean toward sweet. Others rely on cream for richness. This one has smokey, spicy undertones that know their place and let the starlet squash stand out. The Parmesan and splash of milk provide ample fatty pleasure. 

Karla’s Butternut Squash Soup
1 medium butternut squash
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup diced onion
2 teaspoons aji amarillo paste
1/2 teaspoon smoked paprika
Generous pinch saffron
2 cloves garlic, minced
3 cups chicken or vegetable stock
1/2 cup whole milk
1 1/2 teaspoons kosher salt
1/3 cup grated Parmesan, plus 8 Parmesan curls

Instructions
Preheat oven to 375°. Trim ends off squash and split lengthwise.  Remove seeds and stringy pulp with a spoon. Coat squash with 1 tablespoon olive oil, and place on a baking sheet, flesh side down. Bake squash for 40 to 45 minutes, until tender. Remove squash from oven, and cool slightly. Peel squash, and cut into large cubes. 

Heat remaining olive oil and butter in a medium pot. Add onion, aji amarillo paste, smoked paprika, and saffron to the pot. Cook for 8 to 10 minutes, until onion is soft and translucent. Add garlic, and cook until fragrant—about 1 minute. Transfer squash, stock, milk, and salt to the pot. Bring soup to a boil, reduce heat, and simmer for 10 minutes. 

Remove soup from the burner, and puree with an immersion blender (or cool soup slightly, and puree in a blender). Return to heat and stir in grated Parmesan. Taste, and adjust seasoning as necessary. Ladle soup  into bowls and top with a sprinkle of smoked paprika and a few parmesan curls. 

Serves 4 to 5

Tagged as: aji amarillo, butternut squash, Parmesan, saffron, smoked paprika