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Apple - Butternut Squash Soup Serves 4

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 with unsweetened applesauce. It's incredibly simple to make. If you have any left over bits of cooked duck, add them to the soup, as well.

Ingredients: 2 t. vegetable oil 1 c. chopped onion 1½ lb. butternut squash, split, seeded and cooked until tender 1 c. unsweetened applesauce 3 c. water 1½ oz. Glace de Canard Gold® 1 t. ground ginger 1/8 t. ground white pepper Salt to taste 2-3 T. snipped fresh chives

Heat oil in a large saucepan over medium-high heat. Add onions and sauté until golden. Add squash, applesauce, 2 c. of the water, the Glace de Canard Gold®, ginger, and pepper. Bring to a boil, then simmer for 2 minutes. Transfer to a blender and purée until smooth. Return to pot, add remaining water and salt. Heat until hot, ladle into bowls, garnish with chives, and serve.

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