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Spago Butternut Squash Soup Recipe
Spago Butternut Squash Soup
By Todd Wilbur

Recipe Type: Soup
Calories: 302
Cook Time: 55 minutes
Recipe Rating: 5.0 (9 reviews)
 
There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around the Web, but as far as I can tell no version will even come close to duplicating the amazing taste of the stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients used therein; only black specks of various spices were visible. This one was not going to be easy. After many attempts I finally recreated the subtle background flavors with chopped leek slowly sauteed or sweated in butter, and one gala apple. I discovered that the apple contributes the sweetness and slight tang I was searching for after failing with sugars and various acids. The rest was easy: Poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This is my new favorite soup.

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.
2 tablespoons butter
1/2 cup chopped leek (about 1 leek)
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Phillip Hagerman  
Submitted on 12/19/07
Although I have never had the original, this soup was wonderfully delicious, a new family favorite. This reminds me of a delicious pumpkin and roast pepper soup I had on my honeymoon in Jamaica.
Diamond  
Submitted on 12/15/07
To easily peel a butternut squash drop it whole in a large pot of boiling water. Let it boil for around 8 minutes. Let set until cool enough to handle. Peel with a paring knife. This also makes it easier to cut.
Nancy  
Submitted on 12/14/07
Made last night. I can't imagine the real thing being ANY better. I had to substitute green onions for the Leek, and I also used Sweet N Low Brown Sugar Substitute. When I told my husband what we were having for supper he didn't really sound interested, but when it came time for me to grab a bowl, there was just enough for me! Fabulous...once again!
Josho  
Submitted on 12/11/07
Made this last night for my wife (a VERY particular eater). She didn't know it was a clone recipe. She tasted it and said, "You could SELL this soup!" I've only made one or two other soups she's ever said that of. Congratulations, Todd, this is a keeper (and I made it precisely as the recipe calls for).
Cheryl  
Submitted on 12/10/07
Hubby made this soup exactly as written and it was awesome. I never knew I liked Butternut squash soup... it's VERY worth trying!
Dux Wilson  
Submitted on 12/09/07
5 Star - - a wonderful, easy to make, soup that will impress all your dinner guests. I used a Granny Smith apple instead of the Gala and added just a touch of Chipotle Tabasco Sauce. The hardest part of making this recipe was cutting the peel off the butternut squash.
Amethyst  
Submitted on 12/06/07
This is a wonderful, wonderful tasty soup. The addition of the apple and spices transform the soup into a sweet tasting soup. I highly recommend this soup - my entire family gobbled it up and asked for more. I'd give it more stars if I could. Thanks Todd!!!
Gordon  
Submitted on 12/06/07
Delicious, I held the top down on the blender like you said and am glad I did. I used evaporated milk because I did not have heavy cream. Everyone here liked it.
thechefman  
Submitted on 12/06/07
This is a fantastic soup recipe, outstanding, highly recommended, AAA++. Do not worry about the gala apples, I used macintosh without any problem.