- 4 cups squash purée
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- 1 cup white wine or hard cider
- 4 cup water or chicken stock
- salt to taste
- 1 cup cream
Heat a glug of neutral oil in a large soup pot.
Fry the spices to bloom the flavor.
Add the squash purée and wine and stir.
Allow the wine to evaporate off.
Add the water or stock and several big pinches of salt and bring to a boil.
Remove from the heat and whisk to combine. Blend in a blender for a smoother texture.
Add the cream.
Taste and adjust the seasoning as needed.