Curried Butternut Squash Soup

Curried Butternut Squash Soup
ingredients
all
2 1/2 lbs Butternut Squash
peeled and diced into 1-inch cubes
2 tbsp Extra Virgin Olive Oil
1 whole Yellow Onion
diced
1 whole Shallot
diced
1 whole Leek Stalk
diced and washed
2 whole Lemongrass Stalk
minced and cleaned
1 oz Ginger
cleaned and minced
2 whole Garlic
minced
2 tbsp Curry Powder
1 tsp Ground Cumin
2 tbsp Unsalted Butter
12 cups Vegetable Stock
1 cup Coconut Milk
2 cups Heavy Cream
1 tbsp Salt
Chopped Pistachios
for garnish
Crème Fraîche
for garnish
4 cups Duck Fat
4 whole Duck Legs
with thighs
4 whole Duck Wings
trimmed
3 tbsp Salt
6 sprigs Thyme
4 cloves Garlic
smashed
cookware
1
Toss butternut squash with olive oil and roast at 425°F for 30 minutes or until tender, rotating half way through.
2
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.
3
Add roasted squash, vegetable stock, coconut milk, cream and salt to sautéed mixture. Bring to a boil and reduce heat and simmer for 30 minutes. Turn heat off and purée using an immersion blender. Garnish with chopped pistachios and crème fraîche.
To Add Protein (Duck Confit)
4
Preheat the oven to 225°F.
5
Melt the duck fat into a small saucepan. Brush the salt and seasonings on the duck. Pour the melted fat over the duck and place the confit in the oven.
6
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.