Tsr Version of Spago Butternut Squash Soup by Todd Wilbur
Discover the warmth and elegance of the "TSR Version of Spago Butternut Squash Soup" by Todd Wilbur, a perfect homage to the iconic dish served at Wolfgang Puck's Spago restaurant. Crafted with roasted butternut squash, aromatic vegetables, and a touch of heavy cream, this velvety soup delivers a comforting blend of earthy sweetness and savory depth. A hint of nutmeg adds a delicate aromatic note, while optional garnishes like fresh chives or crispy fried sage elevate its presentation. With straightforward steps, including oven-roasting the squash for luscious flavor and texture, this recipe is both approachable and refined. Ideal for fall evenings, holiday gatherings, or a gourmet-inspired dinner starter, this creamy butternut squash soup brings restaurant-quality flair to your home kitchen.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 1 medium, diced carrot
- 1 medium, diced celery stalk
- 2 cloves, minced garlic
- 4 cups chicken stock
- 1 cup heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons ground black pepper
- optional garnish: fresh chives or fried sage
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side down.
Roast the squash in the oven for 40-50 minutes, or until the flesh is tender. Set it aside and let it cool slightly. Once cool, scoop out the flesh and discard the skins.
In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
Add the minced garlic to the pot and cook for 1 minute, or until fragrant.
Add the roasted butternut squash flesh to the pot, along with the chicken stock. Stir well to combine and bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, puree, and return to the pot.
Stir in the heavy cream, nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
Reheat the soup gently over low heat, if necessary, but do not let it boil.
Ladle the soup into bowls and garnish with fresh chives or fried sage, if desired. Serve warm.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.2 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
