10.28Wolfgang Puck’s Savory Squash Soup Recipe
Wolfgang Puck shares his Savory Squash Soup Recipe just in time for Halloween, Thanksgiving or any autumn dining occasion. This is a perfect autumn soup and is so popular at Spago’s that it is on the menu six months a year. It can be served either warm or cold.
QUANTITY : 2 Quarts
INGREDIENTS
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 tablespoons (3/4 stick) unsalted butter
1 white onion (about 4 ounces), peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups stock (you can try Wolfgang Puck® Free Range Roasted Chicken Stock or Wolfgang Puck® All Natural Vegetable Stock), heated
1 cup heavy cream
1 sprig of fresh rosemary
Garnish
Cranberry Relish (see below)
Cardamom Cream (see below)
4 tablespoons pumpkin seed oil
DIRECTIONS FOR SOUP
Preheat the oven to 350 degrees F.
Cut each squash in half and discard the 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, about 1 hour. Cool, scoop out the insides of the squash, and purée the flesh in a food processor. Reserve. (You should have about 4 cups of puréed squash.)
In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sauté the onion. Do not allow it to brown. Add the puréed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom.
Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes.
In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning to taste.
NOTE: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.
Cardamom Cream
Serves: 1 1/2 Cups
Ingredients
2 cups Heavy cream
1 tablespoon Black cardamom seeds
Instructions
In a small saucepan, bring 1 cup of heavy cream and the cardamom seeds to a boil. Reduce until only 1/4 cup remains. Strain through a wire sieve and allow to cool.
Add flavored cream to the remaining 1 cup of heavy cream and whip until stiff peaks form. Chill until ready to serve.
Cranberry Relish
Ingredients
2 cups cranberries, fresh
1/2 cup Sugar
1/2 cup Verjus or 3 tablespoons lemon juice
PRESENTATION OF SOUP
To serve, ladle the soup into heated bowls. Place a tablespoon of Cranberry Relish in the center, top with a dollop of Cardamom Cream, then sprinkle with chopped pecans. Drizzle pumpkin seed oil over soup.
ABOUT THIS RECIPE
Fall and winter squash have a long season and are easily stored for months on end. Because our customers love it so much, we have this soup on the menu at Spago six months out of the year. The soup can be served warm or cold. For the vegetarian, the soup can be made with a vegetable stock.
– Wolfgang Puck
– On The Gourmet Review