Recipe: Roasted Fall Vegetable and Duck Confit Soup

Roasted Fall Vegetable Soup

  • 2 Cups  Onions, Diced
  • 1 T Ginger, Fresh Grated
  • 2 LB Butternut Squash, peeled, seeded, cut into 2-inch pieces
  • 1 LB Pumkin, peeled, seeded, cut into 2-inch pieces
  • 2 EA Parsnips, peeled, and cut into 1-inch pieces
  • 5 Cups (or more) Chicken or Vegetable Stock
  • 8 Oz Chorizo Sausage, split in half (optional if making vegetarian)
  • ½ tsp  Clove, Ground
  • ½ tsp  Cinamon, Ground
  • 1/2 Cup  Canola Oil
  • 1 Cup Heavy Cream
  • Salt & Pepper, to taste
  • Duck Confit, shredded, to garnish
  • Thyme, fresh chopped

Preparation
Preheat oven to 450°F

  1. In a large mixing bowl place squash, pumpkin, parsnips, & chorizo, drizzle with ¼ cup oil.  Season with salt, pepper, clove, cinnamon, and toss to coat mixture.  Transfer to a large roasting pan, cook in preheated oven for 1 hour (mixing with large spatula every 15 minutes).
  2. Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add ginger; stir 3 minutes. Add roasted squash mixture and 5 1/2 cups broth; bring to boil. Reduce heat; and simmer until squash is soft, about 30 minutes. Cool slightly, and remove chorizo (reserve for another use).
  3. Working in batches, puree soup in blender while adding cream until smooth. Return puree to pot. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
  4. Ladle soup into bowls. Top with 1 tablespoon warm Duck Confit. Sprinkle with fresh thyme and serve.
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