This recipe was inspired by a recent trip to an apple orchard (http://bit.ly/ofejSs) and the need to find creative uses for a bushel of apples! A few years ago, I made a paella recipe that called for lots of smoky Spanish paprika. It was my first real encounter with the ingredient, and today it’s become one of the staples in my pantry. There’s just enough in this soup to add a smoky depth and richness that nicely complements the earthy squash and sweet apple flavors.

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