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  • Welcome at l'Auberge du Lac Saint-Pierre
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Squash and Smoked Duck Soup

By Alain Pénot, Executive Chef.


  • 1 tbsp olive oil
  • 1 tbsp garlic, finely chopped
  • 2 green onions, chopped
  • 1 butternut squash, peeled and cut in small pieces
  • 1 sweet potato cut in small pieces
  • 1.5 L chicken broth
  • 100 gr smoked duck


  • Heat oil in a pot. Add the garlic and green onions. Sweat them without browning.
  • Add the butternut squash and sweet potato. Cook for 2 to 3 minutes. Add the chicken broth.
  • Let cook until the squash has softened (about 20 minutes). Transfer to a blender.
  • Check the seasoning.
  • Cut the duck into thin slices.
  • Put the soup into bowls and top with sliced duck before serving.

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Auberge du Lac-St-Pierre
10911, Notre-Dame Ouest
C.P. 4010, Succ A
Trois-Rivières (Québec)
G9B 6V8
Phone: 819 377-5971
Fax: 819 377-5579

Printed on: Thursday, April 25, 2019