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Apple-Butternut Squash Soup

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.


  • 2 teaspoons Graisse de Canard Gold® or vegetable oil
  • 1 cup chopped onion (2 medium onions)
  • 1 1/2-pound butternut squash, split, seeded, roasted, and cut into chunks
  • 1 cup unsweetened applesauce
  • 3 cups water, divided
  • 1 1/2 ounces Glace de Canard Gold®
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground white pepper
  • Salt and ground black pepper
  • 2-3 tablespoons snipped fresh chives


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

Additional Tips

Roast the butternut squash at 400° for 45-60 minutes, until it can be easily pierced with the tines of a fork.  Let the squash cool for a bit before cutting it into chunks for the soup.

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Classic French Stocks and Sauces