Best Wolfgang Pucks Savory Squash Soup Recipes

Wolfgang Puck's Savory Squash Soup image

Provided by PaulaG

Categories Vegetable

Time 2h45m

Yield 2 quarts

Number Of Ingredients 15

3 3/4 lbs butternut squash
1 3/4 lbs acorn squash
6 tablespoons unsalted butter
1 (4 ounce) white onions, peeled trimmed,and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups chicken stock or 4 cups vegetable stock, heated
1/2 cup creme fraiche
1 sprig fresh rosemary
2 red bell peppers
1/4 cup chicken broth
salt and pepper

Steps:

Preheat oven to 350 degrees.
Cut each squash in half and discard 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, approximately 1 hour.
Allow to cool until squash can be safely handled, then scoop out insides of squash.
Puree the flesh in a food processor, reserve.
This should produce about 4 cups of pureed squash.
In a medium stockpot, melt the remaining 4 tablespoons of butter.
Over low heat, saute the onion, do not allow it to brown.
Add pureed squash and cook over very low heat until heated through, stirring occasionally.
Do not allow it to bubble up.
Season with salt, pepper, ginger and cardamom.
Pour in stock and bring to a boil, over low heat, stirring often.
Cook about 20 minutes.
Add the Cream Fraiche and rosemary spring.
Warm through, remove rosemary and adjust seasonings to taste.
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.
In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
Season with salt and pepper, strain, and pour into plastic squeeze bottle.
Serve the soup with swirls of the roasted red pepper coulis.

Wolfgang Puck's No Cook Gazpacho image

Provided by Dee514

Categories Vegetable

Time 15m

Yield 3 Quarts (96 ounces), 8 serving(s)

Number Of Ingredients 29

10 roma tomatoes, cored and chopped
1/2 red bell pepper, cored, seeded and chopped
1 English cucumber, peeled, seeded and chopped
2 medium celery ribs, chopped
1/2 cup fresh flat leaf parsley
1 tablespoon tomato paste
2 cups tomato juice
1/2 cup water
1/4 cup sherry wine vinegar
1 cup extra virgin olive oil
3 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2-1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1/4 cup red bell pepper, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup yellow pepper, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup red onion, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup cucumber, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup fresh lime juice
1/4 cup red pear tomatoes, coarsley chopped
1/4 cup yellow pear tomato, coarsley chopped
3 ripe avocados, peeled, seeded and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
kosher salt
fresh ground black pepper
12 -16 large shrimp, peeled, deveined, butterflied, poached and chilled (omit if you are vegetarian)
6 -8 sprigs fresh cilantro
6 -8 wedges limes

Steps:

---Prepare gazpacho:.
In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
Cover and refrigerate for 1 hour.
Transfer to food processor, pulse until almost pureed, leaving a little texture.
Season with salt and pepper.
Return to bowl, cover and refrigerate another hour before serving.
---Prepare Topping:
In a medium bowl, combine all the topping ingredients until well blended.
Season with salt and pepper.
Cover and refrigerate until needed.
---To serve:
Ladle 10 to 12 ounces into chilled soup plates.
Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
Place a wedge of lime on the rim of the plate.