Apple-Butternut Squash Soup
Soup Serves 4
Ingredients:
- 2 tsps. vegetable oil
- 1 cup chopped onion
- 1 1 /2 lb. butternut squash, split, seeded and cooked until tender
- 1 cup unsweetened applesauce
- 3 cups duck stock (we recommend 1.5 oz Glace de Canard Gold reconstituted in 3 cups hot water)
- 1 teaspoon ground ginger
- 1 /8 teaspoon ground white pepper
- Salt to taste
- 2 - 3 tablespoons snipped fresh chives
Procedure:
Heat oil in a large saucepan over medium-high heat. Add onions and sauté until golden.
Add squash, applesauce, reconsituted duck stock , ginger, and pepper. Bring to a boil, then simmer for 2 minutes.
Transfer to a blender and purée until smooth. Return to pot, add salt. Heat until hot, ladle into bowls, garnish with chives, and serve.
Comments:
This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Glace de Canard Gold complemented withunsweetened applesauce. It's incredibly simple to make.
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