Butternut Squash and Bitters Soup
Adjusted from Ian Knauer, author of “The Farm: Rustic Recipes for a Year of Incredible Food” Serves 4
1 tablespoons unsalted butter
3 young leeks, white and pale green parts only, finely chopped
3 cloves garlic
2 tsp fresh thyme
1 butternut squash
2 cups homemade chicken stock (really makes the difference) or low sodium chicken broth
1 cup water
1 tablespoons Angostura bitters
1 tablespoons light brown sugar
1/2 teaspoon fine sea salt
1 teaspoon finely ground black pepper
1/4 cup heavy cream
Peel and seed squash, then cut into two-inch chunks.
Heat butter in a large heavy pot over medium heat until hot. Stir in leeks and garlic, and cook, stirring occasionally, until leeks are translucent, about six minutes. Stir in Add bitters and brown sugar, and thyme and cook for 2 minutes on a low flame. Add squash, stock, water, salt, and pepper, and bring to a boil. Cook soup, uncovered, until squash is very tender, about 35 minutes.
Transfer soup to a blender and purée in batches. Season with salt and pepper to taste and serve drizzled with cream and additional bitters.