Wolfgang Puck's Savory Squash Soup
photo by Rita1652
- Ready In:
- 2hrs 45mins
- 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.
Questions & Replies
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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.