RECIPE BUTTERNUT SQUASH SOUP RECIPES

WOLFGANG PUCK BUTTERNUT SQUASH SOUP RECIPE | TOP SEC…

Wolfgang Puck Butternut Squash Soup Recipe | Top Sec… 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 SOUP RECIPE - FOOD NETWORK

Butternut Squash Soup Recipe - Food Network image

For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Steps:

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Nutrition Facts : Calories 125 calorie, FatContent 5 grams, SaturatedFatContent 2.5 grams, CholesterolContent 10 milligrams, SodiumContent 1044 milligrams, CarbohydrateContent 19 grams, FiberContent 3.5 grams, ProteinContent 3 grams, SugarContent 4 grams

More about "recipe butternut squash soup recipes"

BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving

1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

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BUTTERNUT SQUASH AND APPLE SOUP RECIPE | INA GARTEN | FOO…

From foodnetwork.com
Reviews 4.3
Total Time 1 hours 0 minutes
Category appetizer

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

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BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

A totally delicious spiced squash soup, served with mega cheese on toast for dunking.
From jamieoliver.com
Total Time 55 minutes
Calories 266 calories per serving

1. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Deseed and finely chop the chilli. Pick and finely chop the rosemary.
2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
3. Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
4. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash and stock to the pan. Bring to the boil and simmer for 30 minutes.
5. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side. Place in a dry, non-stick pan and fry until golden on both sides.
6. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
7. Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.
8. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.

See details

BUTTERNUT SQUASH AND APPLE SOUP RECIPE | INA GARTEN | FOO…

From foodnetwork.com
Reviews 4.3
Total Time 1 hours 0 minutes
Category appetizer

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

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COCONUT BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING

Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 154 per serving

To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

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EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 157 calories per serving

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

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SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
From tasteofhome.com
Total Time 06 hours 30 minutes
Category Lunch
Calories 124 calories per serving

In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.

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BEST EASY CROCK-POT BUTTERNUT SQUASH SOUP RECIPE - DELISH

This is the perfect "set it and forget it" recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home.
From delish.com
Reviews 3.6
Total Time 4 hours 20 minutes
Category healthy, vegetarian, Thanksgiving, soup
Cuisine American
Calories 121 calories per serving

Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.

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BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE RECIPE ...

Come in from the cold to a comforting bowl of autumnal soup. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Lunch, Soup
Cuisine British
Calories 264 calories per serving

Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

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SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE - PILLSBURY.COM

Add fresh apple for a twist on a classic restaurant favorite you can make your own kitchen with the help of the slow cooker. For extra ease, buy peeled and pre-cut squash—or DIY if you have time!
From pillsbury.com
Reviews 4.5
Total Time 4 hours 30 minutes
Calories 150 per serving

Cover; cook on High heat setting about 5 minutes or until heated through.

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BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.
From bbc.co.uk
Reviews 4.9

Serve the soup with the skin crisps.

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EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

See details

SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.

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Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.

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BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE RECIPE ...

Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

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SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE - PILLSBURY.COM

Cover; cook on High heat setting about 5 minutes or until heated through.

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BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.
From bbc.co.uk
Reviews 4.9

Serve the soup with the skin crisps.

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BUTTERNUT SQUASH SOUP WITH CREAM CHEESE RECIPE | ALLRECIP…

I had never made butternut squash soup before and I used this recipe as a starting point. I ended up making many alterations though, and I think they were definitely worth mention: - roasted the squash …
From allrecipes.com

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From loveandlemons.com

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BUTTERNUT SQUASH SWEET POTATO SOUP RECIPE | ALLRECIPES

I have made this soup four times! I do not change a thing. It is sweet, thick and nutritious. This is the best butternut squash soup I have eaten and I’ve had many! I eat a bowl with some bread and it’s very filling. That’s all I need for a quick lunch or dinner. Sometimes I double the recipe …
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APPLE-BUTTERNUT SQUASH SOUP RECIPE | MARTHA STEWART

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