Appetizers / Soups / Salads

Wolfgang Puck Butternut Squash takes several minutes to prepare.

Wolfgang Puck Butternut Squash takes several minutes to cook.

Wolfgang Puck Butternut Squash makes 8 servings.

The ingredients for Wolfgang Puck Butternut Squash are:

2 2 2butternut squash (about 3 3/4 pounds)
1 1 1acorn squash (about 1 3/4 pounds)
6 6 6tablespoons TABLESPOON_USVolume(3/4 stick) unsalted butter
1 1 1white onion (about 4 ounces), peeled, trimmed, and finely diced
1/2 0.5 0.5teaspoon TEASPOON_USVolumekosher salt
1/8 0.125 0.125teaspoon TEASPOON_USVolumefreshly ground white pepper
1/4 0.25 0.25teaspoon TEASPOON_USVolumeground nutmeg
1/4 0.25 0.25teaspoon TEASPOON_USVolumeground ginger
1/8 0.125 0.125teaspoon TEASPOON_USVolumeground cardamom
4 4 4cups CUP_USVolumeWolfgang Puck? Free Range Roasted Chicken Stock or Wolfgang Puck? All Natural Vegetable Stock, heated
1 1 1cup CUP_USVolumeheavy cream
1 1 1sprig of fresh rosemary

Here is how you make Wolfgang Puck Butternut Squash:

1.Preheat the oven to 350 degrees F. 2.Cut each squash in half and discard the 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, about 1 hour. Cool, scoop out the insides of the squash, and pur?e the flesh in a food processor. Reserve. (You should have about 4 cups of pur?ed squash.) 3.In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, saut? the onion. Do not allow it to brown. Add the pur?ed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom. 4.Pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes. 5.In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning to taste. 6.Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.Makes 2 quartsServing Size:?1 cup

The nutritional information for Wolfgang Puck Butternut Squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.7

• Total Fat: 3.9 g
• Cholesterol: 9.5 mg
• Sodium: 34.9 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 7.5 g
• Protein: 2.3 g