Wolfgang Puck Butternut Squash Soup Recipe
Using Wolfgang Puck's recipe as a guide, you'll get to enjoy that perfect blend of savory flavors with some delightful spices.A key trick is roasting the squash until tender before blending—it really intensifies the flavor!I love how this recipe balances creamy richness with a subtle hint of curry spice.Don't skip the roasting step—it's what makes this soup irresistibly delicious!
Servings: 6
Ingredients
- 2 lbs Butternut Squash peeled and cubed
- 3 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 4 cups Vegetable Broth
- 1/2 tsp Nutmeg
- 1 cup Heavy Cream
- Salt and Pepper to taste
Instructions
- Preheat your oven to 350°F.
- Roast the butternut squash.
- Toss the cubes in olive oil and arrange them on a baking sheet.
- Bake for 25 minutes or until tender.
- In a large pot, heat a bit of olive oil over medium heat.
- Add onions and garlic.
- Cook until they soften.
- Add the roasted butternut squash to the pot.
- Stir to combine flavors.
- Pour in the vegetable broth.
- Season with nutmeg, salt, and pepper.
- Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 15 minutes.
- Puree the mixture until smooth using an immersion blender or countertop blender.
- Stir in the heavy cream and heat gently until warmed through.
- Enjoy this delicious soup with your favorite garnishes.