Fall Squash Soup From DBGB Kitchen And Bar

Name: FALL SQUASH SOUP
Ingredients: 1 delicata squash; 1 butternut squash; 1 kabocha squash; olive oil; salt, to taste; freshly ground white pepper, to taste; 4 tablespoon butter; 1 small onion, chopped; 1 small carrot, chopped; 2 celery stalks, chopped; 3 garlic cloves, chopped; 1 tablespoon seeded, minded jalapeño pepper; 2 tablespoon 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

Daniel Boulud|Nov. 18, 2015 1:00 pm EST

4 (2 ratings)

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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.

Servings

1

Ingredients

1 delicata squash
1 butternut squash
1 kabocha squash
olive oil
salt, to taste
freshly ground white pepper, to taste
4 tablespoon butter
1 small onion, chopped
1 small carrot, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
1 tablespoon seeded, minded jalapeño pepper
2 tablespoon 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

Directions

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.