Wolfgang Puck's Savory Squash Soup

Submitted by PaulaG

"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."

 

• Ready In: 2hrs 45mins
• Ingredients: 15
• Yields: 2 quarts

ingredients

• 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

directions

1. Preheat oven to 350 degrees.
2. Cut each squash in half and discard seeds.
3. Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
4. Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
5. Allow to cool until squash can be safely handled, then scoop out insides of squash.
6. Puree the flesh in a food processor, reserve.
7. This should produce about 4 cups of pureed squash.
8. In a medium stockpot, melt the remaining 4 tablespoons of butter.
9. Over low heat, saute the onion, do not allow it to brown.
10. Add pureed squash and cook over very low heat until heated through, stirring occasionally.
11. Do not allow it to bubble up.
12. Season with salt, pepper, ginger and cardamom.
13. Pour in stock and bring to a boil, over low heat, stirring often.
14. Cook about 20 minutes.
15. Add the Cream Fraiche and rosemary spring.
16. Warm through, remove rosemary and adjust seasonings to taste.
17. Roast the peppers over flame on stove or under broiler until skin blackens evenly.
18. Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
19. In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
20. Season with salt and pepper, strain, and pour into plastic squeeze bottle.
21. Serve the soup with swirls of the roasted red pepper coulis.

Reviews

[Cike6882]

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.

 

[Peanut52553]

This was good but not amazing. I doubled the spices and according to others, added 1/4 tsp of cinnamon, 1 tbsp. Honey and juice of a half lemon. Will make again.

 

[Tess B.]

I had this at his Denver restaurant, it was snowing outside. So yummy!

 

[Jenique K.]

Wolfgang Puck uses honey, with cinnamon, as well as the cardamom and ginger. Plus a crazy off the wall squash that I remember what it's called

 

[groach]

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!