Recipe

Wolfgang Pucks Butternut Squash Soup Recipe

Add Step-by-Step Photos	Jones2888 / All my dishes 1 year, 3 months ago I love making this creamy smooth mellow soup on cool autumn weekends. Prep:25m Cook:120m Servings:10	Jones2888
	squash carrot savory creamy smooth delicious hearty

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Ingredients

Yields: 10 servings

1/2 cup white onion, roughly chopped

1 large butternut squash (about 2 to 2 1/2 lbs), peeled, seeded and diced

1 1/4 pounds potatoes, peeled and diced (4 to 5 medium potatoes)

2 ounces butter

3 large carrots, peeled and diced

1/2 gallon vegetable stock

1 pint cream

2 t. curry powder

2 t. fresh lemon juice

2 T brown sugar

salt and white pepper to taste

Directions

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.

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Comments

luisascatering 1 year, 3 months ago 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 :-)

chihuahua 1 year, 3 months ago said:
I too love Wolgang. This soup sounds marvelous. Thank you for posting.

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