Wolfgang Puck's Savory Squash Soup

Recipe by PaulaG
READY IN: 2hrs 45mins
YIELD: 2 quarts




  • 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.