Smoked Duck and Squash Soup
Pie pumpkin or acorn squash can be substituted for butternut squash in this recipe.
INGREDIENTS | SERVES 6
- 1 tablespoon duck fat or vegetable oil
- 3 green onions, diced
- 1 jalapeño pepper, minced
- 6 cups duck broth
- 2 cups butternut squash, peeled and diced
- 1 cup shredded smoked duck
- 1 teaspoon fresh thyme leaves
- 1 tablespoon minced fresh cilantro
- ½ teaspoon cumin
- Pinch cinnamon
- Salt and pepper to taste
In a large soup pot, combine fat, onions, and jalapeño pepper; sauté over high heat 3 minutes.
Add broth; bring to a boil. Reduce heat to medium; add diced squash. Simmer 10 minutes.
Add duck, thyme, cilantro, cumin, and cinnamon; cook 5 minutes more.
Add salt and pepper. Remove from heat and let stand briefly before serving.
Pick Your Squash
Hard-skinned winter squash — such as acorn, butternut, and pie pumpkins — can be used interchangeably in most recipes. The easiest way to cook squash is to cut it in half, scoop out the seeds, then bake the halves face down in a 350°F oven until tender. Try not to overcook cut squash in soups and stews or the pieces will begin to break up.
