Jill/ and Tawra, I was finally able to get the Wolfgang Puck’s Butternut Squash Soup recipe. Enjoy! The restaurant is at downtown Disney and if you ask for the recipe they have it on little recipe cards.
Wolfgang Puck’s Butternut Squash Soup
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
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.