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Spago Butternut Squash Soup

By Todd Wilbur

Score: 5.00. Votes: 10
In stock (9935 items available)
  • $0.79

There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing 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; 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 sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. 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.

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  • 2 tablespoons butter
  • 1/2 cup chopped leek (about 1 leek)
  • 1 1/2 pounds cubed butternut squash
  • (about 5 cups, about 1 squash)
  • 1 gala apple, peeled and chopped
  • 3 cups chicken broth
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1 1/4 cups heavy cream
  • 1 tablespoon light brown sugar
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    • Instructions

      1. Melt 2 tablespoons butter in a large saucepan over medium/low heat, then add the leek. Sweat the leaks for 6 minutes, or until soft, and then add butternut squash, apple, chicken broth, and all the spices. Don't add the heavy cream or brown sugar yet. Crank up the heat to medium and bring this mixture to a low boil for 30 minutes or until the squash softens. Turn off the heat and let the soup cool for 5 to 10 minutes.

      2. Pour the soup into a blender and blend on high speed until completely smooth. Add an additional 1/4 cup of water to the soup if it's too thick to blend. (To avoid a very messy situation press down on the top of the blender with a folded dish towel to keep the lid from popping off.)

      3. Pour the soup back into the saucepan and add the cream and sugar. Bring the soup to a simmer over medium/low heat (about 10 minutes). Spoon approximately 1 cup of soup into bowls to serve.

      Serves 6.

Average rating:

Score: 5.00. Votes: 10
Rating of votes (10)
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Mary Krick
Nov 8, 2015, 23:00

Fabulous! The whole family loved it!

Phillip Hagerman
Dec 18, 2007, 23:00

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.