Prep 2 hrs
Cook 45 mins
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.
- 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
Roasted Red Pepper Coulis
- 2 red bell peppers
- 1⁄4 cup chicken broth
- salt and pepper
- 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.
The squash soup at Wolfgang Puck's restaurant is one of my favorites. This comes very close, but needs some sugar added to sweeten it up plus I double or triple the ginger. The red pepper coulis is critical, though you don't need to go through the trouble of roasting your own. Just buy a jar of red peppers from the supermarket (near the pickles) and puree it.
We love the Butternut Squash Bisque at Wolfgang Puck's restaurants, so I was happy to find this recipe. The taste and texture were very, very close to the restaurant! It is a savory soup that is really fantastic. I have found that it tasted great with just the butternut squash - and it's super easy to make if you buy it already cubed (we get it that way at Costco). I have also done what another reviewer suggested and put the roasted red pepper into the soup - it saves some time and still tastes great. Definitely a keeper recipe!
I used 2 large butternut squash which filled up a 4 qt pot. As far as the flavor goes, once roasted the squash has a very sweet flavor. But if you like it sweeter, use applesauce over sugar for better flavor.<br/>I tweaked the seasonings: I doubled all the seasonings listed. I used ground cloves instead of nutmeg, and added 2 tsp of thyme leaves, and 1 1/2 tsp cumin.<br/>In a pan I sautéed the onions and bell peppers together and added about 6 chopped cloves of garlic. Then I added about 2 cups of chicken broth and added 2 bay leaves and let it simmer until squash was done roasting.<br/>I blended it all together with the hand immersion blender then added 1 cup of sour cream. I then put a dollop of horseradish sauce in my bowl to enhance the flavor. Great flavored soup.