How to make it

  • In a large pot, melt the butter on low heat.
  • Add the onions, carrots and squash and cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, 30 minutes to an hour. The objective is to bring out the natural sugars.
  • Add the vegetable stock; cook two hours, until the vegetables are soft. Add the cream and curry powder. Blend with a mixer until smooth.
  • Season with salt and pepper, adjusting for sweetness and acidity with the lemon juice and sugar.

Reviews & Comments 2

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  • chihuahua 9 years ago
    I too love Wolgang. This soup sounds marvelous. Thank you for posting.
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    " It was excellent "
    luisascatering ate it and said...
    I love Wolfgang and I love butternut squash! I had his Pumpkin Bisque last Halloween in Las Vegas at his restaurant "Postrio". That was topped with pumpkin seed oil and toasted pumpkin seeds. I bet this one would be nice with a swirl of creme fraiche and fresh chives :-)
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