SQUASH GANG RECIPES

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WOLFGANG PUCK'S SAVORY SQUASH SOUP RECIPE - FOOD.COM



Wolfgang Puck's Savory Squash Soup Recipe - Food.com image

My best friend introduced me to this soup. I found this recipe several years ago someplace on the web. This does take some time but is well worth the effort. The prep and cooking times are guesses.

Total Time 2 hours 45 minutes

Prep Time 2 hours

Cook Time 45 minutes

Yield 2 quarts

Number Of Ingredients 15

3 3/4 lbs butternut squash
1 3/4 lbs acorn squash
6 tablespoons unsalted butter
1 (4 ounce) white onions, peeled trimmed,and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups chicken stock or 4 cups vegetable stock, heated
1/2 cup creme fraiche
1 sprig fresh rosemary
2 red bell peppers
1/4 cup chicken broth
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cut each squash in half and discard seeds.
  • Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
  • Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
  • Allow to cool until squash can be safely handled, then scoop out insides of squash.
  • Puree the flesh in a food processor, reserve.
  • This should produce about 4 cups of pureed squash.
  • In a medium stockpot, melt the remaining 4 tablespoons of butter.
  • Over low heat, saute the onion, do not allow it to brown.
  • Add pureed squash and cook over very low heat until heated through, stirring occasionally.
  • Do not allow it to bubble up.
  • Season with salt, pepper, ginger and cardamom.
  • Pour in stock and bring to a boil, over low heat, stirring often.
  • Cook about 20 minutes.
  • Add the Cream Fraiche and rosemary spring.
  • Warm through, remove rosemary and adjust seasonings to taste.
  • Roast the peppers over flame on stove or under broiler until skin blackens evenly.
  • Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
  • In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
  • Season with salt and pepper, strain, and pour into plastic squeeze bottle.
  • Serve the soup with swirls of the roasted red pepper coulis.

Nutrition Facts : Calories 1293.8, FatContent 64.3, SaturatedFatContent 37.6, CholesterolContent 187.5, SodiumContent 1296.3, CarbohydrateContent 172.8, FiberContent 26.6, SugarContent 34, ProteinContent 27.9

WOLFGANG PUCK BUTTERNUT SQUASH SOUP RECIPE | TOP SECRET ...



Wolfgang Puck Butternut Squash Soup Recipe | Top Secret ... 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

Nutrition Facts : Calories 302 calories

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WOLFGANG PUCK’S SAVORY SQUASH SOUP RECIPE
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