Yield: 12 one cup servings
- 2 ½ pounds butternut squash, peeled and diced into 1 inch cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 each shallots, diced
- 1 each leek stalk, diced and washed
- 1 each yellow onion, diced
- 2 each lemongrass stalk, minced and cleaned
- 1 ounce ginger, cleaned and minced
- 2 each garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 12 cups vegetable stock
- 1 cup coconut milk
- 2 cups heavy cream
- 1 tablespoons salt
- Crème Fraiche, for garnish
- Chopped pistachios, for garnish
- 3 tablespoons Salt
- 4 cloves Garlic, smashed
- 6 sprigs Thyme
- 4 Duck Legs with thighs
- 4 Duck Wings, trimmed
- 4 cups Duck Fat
- Toss butternut squash with olive oil and roast at 425º for 30 minutes or until tender, rotating halfway through. While the squash is roasting, sauté onions, shallots, leeks, lemongrass, ginger and all aromatics with butter in a large stock pot for ten minutes or until tender.
- Add roasted squash, vegetable stock, coconut milk, cream and salt to the sautéed mixture. Bring to a boil and reduce heat and simmer for 30 minutes. Turn heat off and puree using an immersion blender. Garnish with chopped pistachios and crème Fraiche.
- To add protein to the dish, prepare duck confit to be added to the soup. Instructions for the confit are as follows: Preheat the oven to 225 degrees. Melt the duck fat into a small saucepan. Brush the salt and seasonings off the duck. Pour the melted fat over the duck and place the confit in the oven. Cook the confit slowly at a very slow simmer – just an occasional bubble – until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove from oven and store duck in the fat.
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