INGREDIENTS
- 2 tablespoons butter, melted
- 1 / 8 teaspoon ground white pepper
- 1 / 4 teaspoon ground nutmeg
- 1 butternut squash (about 2 pounds), cut in half and seeded
- 1 acorn squash (about 1 1/2 pounds), cut in half and seeded
- 1 large onion, chopped (about 1 cup)
- 1 / 4 teaspoon ground ginger
- 1 / 4 teaspoon ground cardamom
- 4 cups Wolfgang Puck's® Organic Vegetable Broth
- 1 1 / 2 cups heavy cream
- 1 sprig fresh rosemary leaves
- 1 / 3 cup dried cranberries, chopped
- 1 / 3 cup chopped candied or spiced pecans
- 2 tablespoons pumpkin seed oil (optional)
Prep: 15 minutes
Bake: 1 hour
Cook: 30 minutes
Makes: 8 servings
Cost per recipe: $16.49
Cost per recipe serving $2.75
This recipe uses Wolfgang Puck's® Organic Vegetable Broth
DIRECTIONS:
- Heat the oven to 350°F. Stir 1 tablespoon butter, white pepper and nutmeg in a small bowl. Arrange the squash, cut-side up, in a roasting pan. Brush the cut sides with the butter mixture.
- Bake for 1 hour or until the squash is tender. Let cool in the pan. Scoop out the squash and place into a medium bowl.
- Heat the remaining butter in a 6-quart saucepot over medium-low heat. Add the onion and cook until it's tender, stirring often. Stir in the squash, ginger, 1/8 teaspoon cardamom and broth and heat to a boil. Reduce the heat to low. Cook for 20 minutes.
- Heat the cream, rosemary and remaining cardamom in a 1-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Let stand for 5 minutes. Strain the cream mixture into the squash mixture.
- Place 1 / 3 of the soup into a blender. Cover and blend until the mixture is smooth. Pour the soup into a large bowl. Repeat twice with the remaining soup. Top the soup with the cranberries and pecans. Drizzle with the pumpkin oil, if desired.