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.
I used 2 pounds of butternut which came to 4 cups pureed. followed all the rest of the ingredients. I did taste before the pepper coulis and liked it much more with it. This is a good soup but I enjoy it more sweet then savory.