At our first Before & After gathering at the Downtown Disney Hilton in Orlando, we held our special dinner at Wolfgang Puck’s Grand Café. One of our chef-created, bariatric friendly, first courses was this amazing soup. We happily slurped it up and I was thrilled to be able to snag the recipe from Wolfgang himself. It’s so simple and truly delicious!
Butternut Squash and Apple Soup
- One 3 pound butternut squash or pumpkin – cut in half, seeds removed
- 2 apples, peeled and cut in half, core removed
- 1 large Vidalia or sweet onion, peeled and cut in thick slices
- 2 tablespoons olive oil
- 1 teaspoon garam masala spice blend – or curry powder (as long as you buy a fresh container!)
- Kosher salt and freshly ground black pepper
- 4 cups chicken broth – Swanson Natural Goodness is what I use
- Preheat oven to 350 degrees.
- Coat heavy roasting pan with non stick vegetable spray.
- Roast the squash for 45 minutes - remove from oven, add the apples and onion to the pan, drizzle with the olive oil and season with garam masala, salt and pepper. Roast until squash is very soft and the onions have browned a bit on the edges, 30 to 45 additional minutes.
- Cool the roasted vegetables 10 to 15 minutes and scoop the softened squash from the shell into a blender, add the roasted apples and onion, then puree adding enough chicken broth to blend smoothly. You will need to puree in two batches.
- Pour into heavy saucepan and heat; adding remaining broth to adjust texture. Season with salt and pepper. Garnish with a tablespoon of toasted pumpkin seeds - called pepitas - and a pinch of crushed red pepper.