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Wolfgang Puck's Savory Squash Soup Recipe

Wolfgang Puck's Savory Squash Soup
Servings: NA

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.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Wolfgang Puck's Savory Squash Soup. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Wolfgang Puck's Savory Squash Soup in your home. Then, follow these steps below to serve Wolfgang Puck's Savory Squash Soup for your family or friends.


  • 3 3/4 acorn squash

  • 1 3/4 unsalted butter

  • 6 kosher salt

  • 1 fresh ground white pepper

  • 1/2 ground nutmeg

  • 1/8 ground ginger

  • 1/4 ground cardamom

  • 1/4 creme fraiche

  • 1/8 fresh rosemary

  • 4 red bell peppers

  • 1/2 chicken broth

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Wolfgang Puck's Savory Squash Soup in your home by yourself.

Directions: How to Make Wolfgang Puck's Savory Squash Soup

  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., Over low heat, saute the onion, do not allow it to brown.

  9. Add pureed squash and cook over very low heat until heated through, stirring occasionally.

  10. Do not allow it to bubble up.

  11. Season with salt, pepper, ginger and cardamom.

  12. Pour in stock and bring to a boil, over low heat, stirring often.

  13. Cook about 20 minutes.

  14. Add the Cream Fraiche and rosemary spring.

  15. Warm through, remove rosemary and adjust seasonings to taste.

  16. 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.

  17. In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.

  18. Season with salt and pepper, strain, and pour into plastic squeeze bottle.

  19. Serve the soup with swirls of the roasted red pepper coulis.

So that brings us to the end of this special Wolfgang Puck's Savory Squash Soup recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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