Jill/ and Tawra, I was finally able to get the Wolfgang Puck’s Butternut Squash Soup recipe. Enjoy! :D 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.
How much does this make? It sounds like large amounts of ingredients.
Grizzly Bear Mom
Thank you for sharing this recipe with us. However, I don’t work harder than I must. I wouldn’t bother to strain it. if necesary I might mash it with a potato masher. Also when I make soup I include the squash, pumpkin, etc seeds. Nutritionists alwasys say that berries, flax seeds, etc are so good for you. I presume it is because there is life in the seeds and they empower me.
This sounds wonderful! Thank you for sharing! My fall squash are slowly beginning to ripen and this sounds like a wonderful way to use my garden produce. Roz, you are correct, this is going to make a very large pot of soup. However, I bet it either freezes well or you could simply halve the recipe.
Is this the recipe from the WP Express at Downtown Disney? Had the soup there this summer and really liked it.
I don’t know if it is or not.
yes astrid .. it is .. and when asked they give you the recipe card so you can make at home ..
as far as how much will it make .. well .. i kinda cheated on mine .. yes i know i am bad .. but i dont have time to roast the squash in the oven and then etc .. so what i did was go to the supermarket and get a pkg of the already puree’s squash (frozen) and added 1 more pkg of puree’d turnip (actually its pretty good) .. and 1 box of chicken broth and salt and pepper .. when it was slightly warm, blended in a blender (a portion at a time, i dont have a huge blender) .. and while cooking, i added a few sprinkles of instant potatoes to thicken up ..
it wasnt exactly the same taste and well, we thought it was really good ..
of course, hubby never tasted the soup from downtown disney (the WP express restaurant) .. but he enjoyed it ..
it was small enuff for us .. and we even had enuff for leftovers for the next day ..
i served with grilled cheese/tomatoe sandwiches and a small salad ..
also, to the soup, i did cut up a very small onion (finely diced) and i did add a pinch of the cream very small tho .. bc the portions were much smaller .. i cant remember if i added heavy whipping cream or half and half .. but i know it was still good to eat .. and i didnt have any lemons or lemon juice on hand so that wasnt added either ..
i love their soup but i made my own version with what i had to work with and yes, it was very enjoyable .. and the fact that i could get already puree’d butternut squash in the freezer section of the supermarket made it alot easier too .. as far as the turnips were concerned, i never tasted turnips but there was a lady next to me that made her own homemade baby food and her baby loved it .. she said she tasted it and said it had a sweet taste like carrots do (they are sweet) .. so that is why i used it . if u go on you tube .. some recipes call for pumpkin puree or carrots ..
my co worker makes hers like the paula deen recipe on the food network ..
i also added a bit of water to the box of broth (after i had emptied out the broth) .. to make it a bit watery .. bc i knew i was going to add a sprinkle of the instant potatoes .. bc the card said to add potatoes ..
i played with the recipe a bit .. and yes, again, it came out well .. :D ..
the cream, again, i used very sparingly .. didnt want it to taste “milky” like ..
again, it was similar in taste of what i did and well .. i love that soup too .. in fact, my kids are going there tonite and i told them to bring me and hteir father home some ..
but it is an enjoyable soup and well, i have never froze it myself but i imagine it would freeze well ..
i did ask how is the soup made (already made and in a big bag that they open and just heat on the stove) or do they make it fresh every day .. the waiter told me they open a bag that comes already made and they heat it up .. next time i am there i will ask a manager if i can buy a box/bag of the soup .. it is worth it and freeze it in portions ..
same thing with denny’s and their soups .. the soup comes in bags and they add water.. i did ask and yes .. as soon as i get a freezer (hoping santa will get me one for xmas) .. then i will be getting the soups that hubby likes .. for $10-$15 for those bags and then portion them out .. its cheaper this way .. i dont like them but he does .. adn well with his disabillities .. it makes him happy .. and less time consuming for me and esp if i have to get a “Dad” sitter .. and i am gone a few days ..
enjoy the soup . its good .. :D
here is another butternut squash soup.
apple Butternut Soup.
1 small bn squash about 1lb
5 small white potatoes about 1/2 lb unpeeled
1 med onion
2 1/2 cups chicken broth
1/4 tsp salt same pepper
1 1/2 ci[s imsweetemed a[[;esaice
Peel the squash and cut into large cubes. Halve the potatoes cut the onion into thick slices.
In a medium saucepan, warm the butter over med. heat. Add the onion and cook until translucent about 7 min.
Add the broth squash potatoes salt and pepper Increase heat to med high and bring to a boil. Reduce heat to med low. cover and simmer until th epotatoes and squash are tender, about 15 min.
With a slotted spoon remove the vegetables to food processor and puree. Add the apple sauce and pulse to combine. Return the puree to the broth in the sauce pan and stir to combine. serve hot.
do ahead; the soup can be made ahead and reheated.
for easier and less mess I would use one of those stick blenders in the same pot.
haven’t made this but it sounds good.
Linda from TX.
We ate one of our our “sit down meal” at Downtown Disney’s Wolfgang Puck and my husband ordered Butternut Squash Soup and a sandwich. We all LOVED our choices of food but with my husband going ON AND ON about this lovely soup all 4 adults had a small taste. It was the BEST flavor, color, taste and all the good things you can say. We’ve not forgotten that soup..so I went on a Internet search for the recipe. I am going to attempt this recipe, but for the 2 of us I will half it. Thanks so much for having these recipes on the Internet. Like everything else on our Disney World trip…this is another great idea of providing wonderful customer service! BTW we took the Keys to the Kingdom Tour and found out about all the “inside” stuff.
I often use evaporated milk, don’t know if I would go with the cream. I also like the frozen squash.
Can this recipe be canned/preserved?? Now that they’ve stopped selling it in grocery stores, I want to make a bunch & can it.
I do not know Susan – sorry have never tried canning it