Local Squash and Duck Soup

Serves 10

2lbs      Seasonal squash, medium diced (Butternut, Acorn, Buttercup)

4oz       Onions, small diced

3ea       Carrots, peeled and medium diced

4oz       Duck fat

4oz       Flour

1tsp      Thyme leaves

1ea       Bay Leaf

1oz        Bourbon

1tbs      Mustard seed, yellow

2qt       Duck stock, chilled

.5qt      Heavy cream

4oz       Duck confit, small diced

1ea       Green apple, diced

Toss Butternut Squash with Mustard Seeds and olive oil, roast for 25-30 minutes.

In a large pot start with low heat and the duck fat, once melted add apples, carrots and onions.  Once sweated, add roasted squash.  Add bourbon and flambé to burn off the alcohol.  Once combined add the flour to make a roux.   Slightly brown the roux and slowly add your stock, then cream—whisking constantly to incorporate.  Simmer for 20-30 minutes and then puree.  Pass through a china cap (medium-sized mesh strainer) and season with salt and pepper to taste.