Nice recipe. I made Butternut Soup today, using chicken stock,
celery, onions and a couple of pears from the tree in my back yard.

Becca


Puester wrote:
>
> For all you successful gardeners, this recipe
> was in today's Rocky Mt. News, shared by the
> local restaurant:
>
> Wolfgang Puck's
> BUTTERNUT SQUASH SOUP serves 4-6
>
> 1/2 c. onion, roughly chopped
> 1 lg. squash (2-2 1/2 lb, peeled, seeded and diced)
> 4-5 med. potatoes, peeled and diced
> 3 large carrots, peeled and diced
> 2 ounces butter
> 1 quart vegetable stock
> 1 pint cream
> 2 tsp. curry powder
> 2 tsp. fresh lemon juice
> 2 tbsp. brown sugar
> salt and pepper to taste
>
> --In a large, heavy pot (5 qt. at least), melt
> the butter over low heat.
> --Add onions, squash, potatoes and carrots;
> cover and cook on low heat, stirring occasionally,
> till vegetables are translucent but not brown, about
> 1 hour. The objective is to bring out the natural
> sugars.
> --Add the vegetable stock, cover and simmer gently
> for 2 hours, until the vegetables are soft.
> --Add the cream and curry powder. Use a hand
> blender or mixer and blend till smooth.
> Season with salt and white pepper.
> --If needed, adjust sweetness and acidity with
> lemon juice or sugar.
>
> Gloria's note: I don't understand why lemon juice
> wouldn't cause the cream to curdle. Don't blame me,
> it's Puck's recipe!
>
> gloria p