With the weather being so cold lately & it also being National Soup Month, I decided I would have my second blog in the “Come to The Table” Gluten-Free Series be a soup recipe. Soups are wonderful, easy to prepare and one of my favorite things to eat with being gluten intolerant. Having purchased an organic butternut squash from Whole Foods Market (downtown location) and duck confit from Kocurek Family Charcuterie, I began by cutting the butternut squash in half and preparing it with the following:
Black Truffle Oil (from Con’ Olio Oils & Vinegars)
Drizzling the olive oil over the butternut squash, rub it in with your hand to ensure the butternut squash is completely covered with the olive oil. Then lightly salt and pepper and place the elephant garlic towards the bottom of the butternut squash. Place in the over for 45 minutes and roast at 325 degrees.
Once the butternut squash has been roasted allow it to cool slightly. Once cooled enough to handle, set aside the elephant garlic and then scoop out the inside meat of the butternut squash into a bowl and set aside. Cut up the garlic and place into a pot, adding one whole chopped white onion. To add additional flavor and depth to the soup, I added one duck confit bone into the pot (there was some meat left on the bone). Saute the onions until they are translucent (the duck confit will provide enough fat to saute the onions).
Taking the butternut squash set aside in the bowl, begin mashing until the butternut squash and then place into the pot. Add in one container (32 ounces) of chicken stock (I used Pacific Natural Foods Organic Free Range Low Sodium Chicken Stock). Over a medium heat, slowly mix in with the chicken stock with the butternut squash, sautÃƒÂ©ed onions and duck confit bone.
Allow the soup to simmer and salt and pepper to taste. To put the finishing touch onto the soup, add in a few sprigs of rosemary & enjoy!