WOLFGANG PUCK'S SAVORY SQUASH SOUP
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.
Provided by PaulaG
Categories Vegetable
Time 2h45m
Yield 2 quarts
Number Of Ingredients 15
Steps:
- 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.
SAVORY ROASTED BUTTERNUT SQUASH SOUP
A real savory squash soup that is not pureed to death!
Provided by Swank
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.
- Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
- Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
- Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.
- Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.6 g, Cholesterol 21.8 mg, Fat 7.9 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 520.1 mg, Sugar 4.9 g
SQUASH SOUP
Steps:
- Heat the oven to 400 degrees F.
- Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
- Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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