Curried Butternut Squash Soup

Curried Butternut Squash Soup
2 1/2 lbs Butternut Squash
peeled and diced into 1-inch cubes
2 tbsp Extra Virgin Olive Oil
1 whole Yellow Onion
1 whole Shallot
1 whole Leek Stalk
diced and washed
2 whole Lemongrass Stalk
minced and cleaned
1 oz Ginger
cleaned and minced
2 whole Garlic
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
3 tbsp Salt
6 sprigs Thyme
4 cloves Garlic
Toss butternut squash with olive oil and roast at 425°F for 30 minutes or until tender, rotating half way through.
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.
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)
Preheat the oven to 225°F.
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.
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.