Peel and chop the onion. Let simmer until tender with olive oil in a cooking pot.

2. Cook until golden brown and add the chopped clove of garlic. Meanwhile peel and cut the squash in tiny pieces.
3. Add the squash to the cooking pot with the rest of ingredients. When the squash is cooked until golden brown, add spicy paprika, salt and the vegetable stock.
4. Peel and cut the potato. Add it to the cooking pot and let it cook over 20 mins.
5. With the help of a blender, crush it to form a smooth cream.
6. Dress it with La Pastora Hot Paprika Pearls and serve it.