Fall Squash Soup From DBGB Kitchen and Bar

Ingredients

• 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

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