Wolfgang Pucks Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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I love making this creamy smooth mellow soup on cool autumn weekends. Ingredients:
yields: 10 servings |
1/2 cup white onion, roughly chopped |
1 large butternut squash (about 2 to 2 1/2 lbs), peeled, seeded and diced |
1 1/4 pounds potatoes, peeled and diced (4 to 5 medium potatoes) |
2 ounces butter |
3 large carrots, peeled and diced |
1/2 gallon vegetable stock |
1 pint cream |
2 t. curry powder |
2 t. fresh lemon juice |
2 t brown sugar |
salt and white pepper to taste |
Directions:
1. In a large pot, melt the butter on low heat.
2. Add the onions, carrots and squash and cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, 30 minutes to an hour. The objective is to bring out the natural sugars.
3. Add the vegetable stock; cook two hours, until the vegetables are soft. Add the cream and curry powder. Blend with a mixer until smooth.
4. Season with salt and pepper, adjusting for sweetness and acidity with the lemon juice and sugar.
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