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Blackbelly's squash soup

Best Bites: Blackbelly’s Squash Soup

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Soup is something I never tire of. Sit me down at a restaurant and I’ll almost always order the bisque, the vichyssoise, the cioppino, or the gazpacho. So it was with great anticipation that I tasted Blackbelly Market‘s squash version. Chef Hosea Rosenberg, who will open the Boulder restaurant and market on Tuesday, November 11, has crafted a dish (many, in fact) I’ll happily drive to Boulder for.

Listed as Isabelle Farm squash soup, the concoction is made from local kuri, butternut, and acorn squash and a splash of cream. Diced apple from Ela Family Farms and a dollop of crème fraîche cut the richness with acidic tang. Hazelnuts add sophistication and a nuttiness that goes oh-so-well with winter squash.

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Pair a cup with an order of the rotisserie chicken (take a peek at the gorgeously red rotisserie oven through the open kitchen), and you’ve got the makings of a cozy, totally satisfying meal. The salty-sweet Kennebec fries that come alongside the chicken might be the best on the Front Range.

The squash soup is one of two options that will appear on the lunch (starting November 24) and dinner menus—it will also be available in the market section of the restaurant. Soups will rotate depending on ingredient availability and seasonality.

*Blackbelly will open at 4 p.m. on November 11. Starting November 12, the market component will open for grab-and-go breakfast and lunch at 7 a.m. Daily dinner service starts at 4 p.m.

1606 Conestoga St., #3, Boulder, 303-247-1000

Follow food editor Amanda M. Faison on Twitter, Instagram, Facebook, and Pinterest.

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