How to make it

  • Heat the oil until very hot and add onions.
  • Stir onions until they start to brown.
  • Turn heat down and continue browning, stirring often, until onions are deep golden (about 8 minutes).
  • Add the chunks of squash and stir, coating with oil.
  • Barely cover with chicken broth and bring to a boil.
  • Lower heat and simmer, covered, about 15 minutes.
  • Add the two paprika peppers.
  • Puree with an in-pot mixer until smooth.
  • Add cream and other spices excepting salt.
  • Puree again.
  • Taste and add more salt only if needed.
  • Serve as an appetizer or as an entree with open-faced cheese sandwiches and salad.

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