Wolfgang Puck's Savory Squash Soup
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.
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INGREDIENTS
Nutrition- 3 3⁄4lbs butternut squash
- 1 3⁄4lbs acorn squash
- 6tablespoons unsalted butter
- 1(4 ounce) white onions, peeled trimmed,and finely diced
- 1⁄2teaspoon kosher salt
- 1⁄8teaspoon fresh ground white pepper
- 1⁄4teaspoon ground nutmeg
- 1⁄4teaspoon ground ginger
- 1⁄8teaspoon ground cardamom
- 4cups chicken stock or 4 cups vegetable stock, heated
- 1⁄2cup creme fraiche
- 1sprig fresh rosemary
Roasted Red Pepper Coulis
- 1⁄4cup chicken broth
- salt and pepper
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DIRECTIONS
- 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.
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