Embitterment Butternut Soup
It’s not always easy finding foods that are year-round favorites. Some require seasonal produce, others tend to be served at certain times of the year for practical reasons, and still others take too much time for the average person to cook. We are all, after all, busy people.
Thankfully, Embitterment is here with a tasty, easy recipe that uses butternut squash–that year-round vegetable powerhouse–as its main ingredient. Throw in some bitters, some onions, and a little stove-top monitoring, and you’ve got a soup that can be served, hot, cold, and for pretty much any occasion you could think of.
- 2 tablespoons of unsalted butter OR olive oil
- 1 Big Ol’ (or two small) Butternut squash, chopped into 1-2″ cubes
- 2 onions (or leeks, if you’re a leek person), chopped
- 4 cloves of garlic, chopped
- 6 cups low sodium chicken or vegetable stock
- 2 tablespoons of Embitterment Aromatic Bitters
- 2 tablespoons light brown sugar
- 1/2 teaspoon each of nutmeg and cardamom (if you have them)
- 1 teaspoon sea salt (or NaCl from anywhere, really)
- Heat butter or oil in a large stock pot, then stir in onions and garlic.
- Cook until the onions are translucent, and then add the butternut squash, stock, bitters, brown sugar, and spices.
- Simmer until the squash is soft, and then blend using either an immersion blender (recommended method) or by transferring the contents into a conventional blender in even batches.
- Once the soup is evenly blended, garnish with cracked black pepper to taste and a sprig of your fresh herb of choice (Photo features Rosemary).
If served hot, consume with a nice crusty loaf. If served chilled, consider balancing the velvety sweetness of this soup with a tangy Caprese salad for a healthy and colorful summer lunch.