Fall Squash Soup From DBGB Kitchen and Bar
DBGB Kitchen and Bar
The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Daniel Boulud shares a recipe for fall squash soup from his restaurant DBGB Kitchen + Bar and Bar Boulud. If you’re looking for a way to have your tailgate or game day party savor with some holiday flavor, check out this soup recipe that is warm, hearty, and will be a crowd pleaser.
To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. Now in its 25th year, the official NFL charity, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 192 million meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com
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- 1 delicata squash
- 1 butternut squash
- 1 kabocha squash
- Olive oil
- Salt, to taste
- Freshly ground white pepper, to taste
- 4 Tablespoons butter
- 1 small onion, chopped
- 1 small carrot, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, chopped
- 1 Tablespoon seeded, minded jalapeño pepper
- 2 Tablespoons fresh ginger, minced
- 1 sachet (one-inch long orange peel, one crushed cardamom pod, one tablespoon crushed coriander seed, and one bay leaf wrapped in cheesecloth and secured with butcher’s twine)
- 1 Teaspoon ground mace
- 1 1/2 Cup orange juice
- 1 1/2 Cup crème fraîche
Preheat oven to 350 degrees F and arrange a rack in the center.
Slice each squash in half from stem to bottom and scoop out the seeds. Rub olive oil on the squash flesh to coat and season with salt and pepper. Wrap each half in aluminum foil and place on a baking sheet with cut-sides down. Bake squash for 1 ½ to 2 hours, or until tender. Remove and rest at room temperature.
In a large Dutch oven or heavy-bottomed pot over medium heat, brown the butter. Add onion, carrot, celery, garlic, jalapeño pepper, ginger, sachet, and mace. Sprinkle with salt and pepper. Cook, stirring occasionally for 8 minutes, or until vegetables are tender but not browned. Unwrap squash and scoop the flesh into the pot. Add orange juice with 2 quarts of water and bring to a simmer, stirring occasionally, for 30 minutes.
Extract and discard the sachet, and transfer contents to a blender with the crème fraîche (you may need to do this in batches). Puree until smooth, and pass through a fine-meshed sieve into a clean pot. Bring to a simmer, adjust seasoning with salt and pepper if needed, and serve hot.