-
1
t is easiest to prepare the fruit and vegetables before you get started on the soup: Mince the onion. Peel and roughly chop the parsnip and the apple. Peel the butternut squash; I know it's terrible annoying. Cut the squash in half, spoon out the seeds, and then roughly chop the squash.
-
2
Now warm the olive oil and 1 tablespoon of the butter in a medium-sized soup pot, over medium heat. Wait until the butter is gently foaming, and then add the onion; sweat until translucent. Add the parsnip, the apple, and the squash. Give everything a good stir. Add 1 cup of the vegetable stock and the thyme sprig, and the put the lid on the soup pot.
-
3
Leave the fruit and vegetables alone to soften for 20 minutes. You are looking for squash soft enough to be easily squished with a fork. When everything is almost mushy, add the remainder of the stock, and let it come to a simmer. Remove the thyme sprig.
-
4
It's time to puree the soup. I use an emersion blender, but feel free to use a regular blender as well. (Or, if you like chunky soup, just mash it with a large fork or potato masher.) You can also run the soup through a sieve, if you want it super velvety, but I don't find this step necessary.
-
5
Adjust the seasoning: stir in the tablespoon of vinegar, as well as the remaining 2 tablespoons of butter. Add salt and pepper, to taste.
-
6
On to the duck breast. It's not a terrible idea to let it sizzle away in a pan for a few minutes, skin side down, just to make the fat a bit crispy. Now slice the breast thinly, and divide it amongst the soup bowls.
