DUNHAM CELLARS WINE CLUB - October 2016
DELICATA SQUASH SOUP
-Chef Lisa Dupar, Pomegranate Bistro, Lisa Dupar Catering
• 1/4 cup butter
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced leek
• 1/4 cup chopped garlic
• 6 cups diced delicata squash,kuri squash or pumpkin
• 1/3 cup white wine
• 4 to 6 cups chicken stock
• Salt and pepper
• Lemon or orange olive oil
• 2 sprigs thyme
• 1 sprig rosemary
• 1 sprig tarragon
Sachet of whole spices:
• 1-1/2 teaspoons black peppercorns
• 1 teaspoon whole coriander
• 1 teaspoon fennel seeds
• 2 bay leaves
To make bouquet garni: Tie the thyme, rosemary, and tarragon sprigs together with
a piece of kitchen string.
To make sachet of whole spices: Wrap the peppercorns, coriander, fennel seeds,
and bay leaves in several layers of cheese cloth and tie closed with kitchen string.
If you don’t have cheese cloth, you can fill a tea strainer “ball” with the spices.
In a large stockpot over medium heat, melt the butter. Add the onion, carrot, leek,
and garlic. Cook until tender, about 3 to 4 minutes. Add the squash and continue to
sweat the vegetables until tender. Add the wine and simmer until it has reduced a
bit. Add the chicken stock, bouquet garni, and sachet. Simmer about 45 minutes.
Check the seasoning and adjust with salt and pepper to taste. Remove the bouquet
garni and sachet. Purée soup in a blender in small batches until smooth (if you have
one, an immersion blender is perfect for hot soups.)
Finish the soup with a drizzle of lemon or orange olive oil. Divide among serving
bowls and serve.