This soup is perfect in every way you hope a Fall soup will be. It is oh so easy to make (like, actually easy), and quite economical too. If you make it a day ahead, it will only taste better upon reheating. It freezes beautifully. (Make a double batch to tuck into the freezer for some other night.) The squash, apple, and parsnip balance together famously, resulting in flavor that's a little sweet, a little sharp, and incredibly rich in flavor. The only bad part about this soup is peeling the butternut squash. I abhor peeling butternut squash. Alas, we can’t have everything in life. <br /> <br />If you can’t find smoked duck, you are welcome to simply cook up a regular duck breast; serve it alongside the soup, or sliver a few pieces on top, and save the rest for sandwiches. You can substitute apple cider vinegar, or any other fruity, winey vinegar for the Pineau variety. Without the duck, this is a vegetarian soup. Omit the butter too, if you are vegan or dairy-free.

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