BUTTERNUT SQUASH SOUP CREAM RECIPES

SPAGO BUTTERNUT SQUASH SOUP - TOP SECRET RECIPES

Spago Butternut Squash Soup - Top Secret Recipes image

There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts at the butternut soup recipe, I finally recreated the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This Wolfgang Puck butternut squash soup recipe is my new favorite. Find more famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 55 minutes0S

Prep Time 27 minutes30S

Cook Time 27 minutes30S

Ingredients

Nutrition Facts : Calories 302 calories

BUTTERNUT SQUASH SWEET POTATO SOUP RECIPE | ALLRECIPES

Butternut Squash Sweet Potato Soup Recipe | Allrecipes image

Lots of taste and beta carotene!

Provided by BVDB

Categories Sweet Potato Soup

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, CarbohydrateContent 28.2 g, CholesterolContent 15.6 mg, FatContent 6.3 g, FiberContent 5 g, ProteinContent 2.9 g, SaturatedFatContent 3.8 g, SodiumContent 416.3 mg, SugarContent 6.6 g

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