Ingredients
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2 tablespoons unsalted butter
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2 large leeks, thinly sliced, white and pale green parts only
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About 1kg winter squash (butternut or pumpkin)
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1 litre low-sodium chicken stock or broth
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2 cups water
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2 tablespoons brown sugar
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1 teaspoon fine sea salt
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3/4 teaspoon finely ground black
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pepper
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1/3 cup cream
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2 tablespoons Angostura aromatic bitters
Method
Peel and seed squash, then cut into five centimeter chunks.
Melt butter in a large, heavy pot over medium heat.
Stir in leeks.
Cook, stirring occasionally, until leeks are translucent.
Stir in squash, stock, water, bitters, sugar, salt and pepper.
Bring to the boil.
Cook soup, uncovered, until squash is tender.
Season with salt and pepper to taste.
To serve, drizzle with cream and a dash of additional bitters.
By David Baudek