Imed Shili Wolfgang Puck Butternut Squash Soup Recipe is made with butternut squash, onion, garlic, vegetable or chicken broth, heavy cream, nutmeg, salt, pepper, and olive oil. This comforting Wolfgang Puck Butternut Squash Soup recipe creates a hearty dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Wolfgang Puck Butternut Squash Soup Recipe Ingredients
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 1 large onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable or chicken broth
- 1/2 cup of heavy cream
- 1/4 teaspoon of ground nutmeg
- Salt and pepper to taste
- 2 tablespoons of olive oil, divided (1 tablespoon for roasting, 1 tablespoon for sautéing)
Wolfgang Puck Butternut Squash Soup Recipe Instructions
- Preheat the oven to 375°F (190°C).
- Place the butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and cook until softened and translucent, about 5-7 minutes.
- Add the roasted butternut squash to the pot and stir to combine.
- Pour in the broth and add the ground nutmeg, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 10-15 minutes to allow the flavors to meld.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and puree until smooth. Be careful with the hot liquid.
- Stir in the heavy cream and continue to cook for another 5 minutes over low heat, stirring occasionally.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the soup hot, garnished with croutons or a dollop of sour cream if desired.
Recipe Tips
- Enhance Flavor: For a deeper flavor profile, roast the butternut squash with a sprinkle of brown sugar or maple syrup before adding it to the soup. This caramelizes the squash and adds a hint of sweetness.
- Boost Texture: To create a creamier texture without heavy cream, blend in a cooked potato or a can of drained white beans along with the roasted squash. This adds richness and creaminess naturally.
- Add Depth: For a more complex taste, sauté the diced onions and garlic until they are deeply caramelized before adding the roasted squash and broth. This step intensifies the savory flavors of the soup.
How To Store Wolfgang Puck Butternut Squash Soup Recipe
Refrigerate: Cool the Wolfgang Puck Butternut Squash Soup completely. Then, either cover the pot with a lid or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the soup. First, let it cool completely. Then, transfer it to freezer-safe containers or freezer bags, leaving some space at the top for expansion. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Wolfgang Puck Butternut Squash Soup Recipe
On The Stovetop: Pour the leftover soup into a saucepan. Heat over medium-low heat, stirring occasionally, for about 10-15 minutes or until it is hot all the way through. Add a splash of broth or water if the soup has thickened too much.
In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Oven: Preheat the oven to 350°F (175°C). Pour the leftover soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 20-25 minutes, or until it is hot all the way through.
What To Serve Wolfgang Puck Butternut Squash Soup Recipe
Frequently Asked Questions
Can I use frozen butternut squash instead of fresh?
Yes, you can substitute frozen butternut squash for fresh. Thaw it before roasting or cooking to ensure even cooking and flavor.
How can I make this soup vegan?
To make the soup vegan, substitute heavy cream with coconut milk or a dairy-free cream alternative. Ensure the broth you use is also vegan-friendly.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Store it in the refrigerator for up to 3-4 days or freeze it for longer storage. Reheat gently on the stove or in the microwave before serving.
Try more recipes:
Wolfgang Puck Butternut Squash Soup Recipe
Description
Wolfgang Puck Butternut Squash Soup Recipe is made with butternut squash, onion, garlic, vegetable or chicken broth, heavy cream, nutmeg, salt, pepper, and olive oil. This comforting Wolfgang Puck Butternut Squash Soup recipe creates a hearty dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Place the butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and cook until softened and translucent, about 5-7 minutes.
- Add the roasted butternut squash to the pot and stir to combine.
- Pour in the broth and add the ground nutmeg, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 10-15 minutes to allow the flavors to meld.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and puree until smooth. Be careful with the hot liquid.
- Stir in the heavy cream and continue to cook for another 5 minutes over low heat, stirring occasionally.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the soup hot, garnished with croutons or a dollop of sour cream if desired.
Serving Size 4
Servings 4
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 40mg14%
- Sodium 800mg34%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
