2 T butter
2 T duck fat or olive oil
1/3 cup small diced sweet onion
1/2 cup diced bacon or diced duck confit
2 pears, peeled, cored and diced
1/2 tsp cinnamon
1/4 tsp clove
1 qt butternut squash puree fresh or jarred
3 cups chicken broth
1/2 cup whipping cream
1/4 cup real Maple Syrup
4 Tablespoons cold diced butter
Freshly ground pepper, to taste
To taste Kosher salt
1/2 cup heavy cream, whipped until just Thickened or crème fraiche
Serves 6
In a small heavy bottomed soup pot over medium heat, melt the butter and duck fat. Add the onion, bacon or duck meat, pears, cinnamon and clove, cook until softened, 10 to 12 minutes. Stir in the butternut squash puree, 2 1/2 cups of broth Bring to a simmer, reduce the heat to medium-low and cook for 20 minutes. Using a blender, puree the soup in the pot until smooth. Place back in the pot Whisk in the cream, syrup and butter Add more broth if needed to reach your desired consistency. Season with salt and pepper. Reheat the soup gently to serving temperature. Ladle the soup into warmed bowls. Garnish each serving with a swirl of whipped cream and sprinkle with chestnuts. Serve immediately. For vegetarian leave out the bacon or duck meat.