Wolfgang Puck's Butternut Squash Soup

By gnoll

This online recipe is supposedly the one served in Downtown Disney @ Wolfgang Puck. The one that Whitney & I enjoyed 9/8/11, was served with red pepper cuile; the recipe for that is on the other Wolfgang Puck's Butternut Squash Soup recipe listed in my Key Ingredient recipes.

Ingredients

• 1 cup white onions, minced
• 2 oz. whole butter
• 1 Tbsp. curry powder
• 1 tsp. fresh ground white pepper
• 1 lb. carrots
• 1 gallon vegetable stock
• 5 lbs. butternut squash, diced
• 1 qt. heavy cream
• 1 Tbsp. fresh lemon juice
• 1/4 cup light brown sugar
• 2 lbs. Idaho potatoes, peeled and diced

Preparation

Step 1

In a large pot, sweat the onions, carrots and squash in the butter. Saute well, but do not brown!

Add the vegetable stock and potatoes. Cook all the vegetables until they are tender. Add the cream and curry powder. Simmer for approximately 5 minutes. With a hand blender, puree until smooth. Strain through a fine strainer. Season to taste with salt and pepper.

Adjust the sweetness and acidity with sugar and lemon juice. NOTE: The sugar and lemon juice are used as adjustments to the flavor. The quantities are approximations due to the change in sweetness of the squash throughout the year.