For a winter special occasion or just a weekday meal, this butternut squash soup makes a perfect, warming starter course. Top this bisque with crumbled bacon!
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
231 Calories
Recipe Instructions
Step 1
Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
Step 2
Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
Step 3
Raise heat under the pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
Step 4
Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
Ingredients
3 tablespoons butter
1 large onion, diced
2 tablespoons tomato paste
1 pinch cayenne pepper
1 quart chicken broth
2 tablespoons maple syrup, or to taste
Chopped fresh chives for garnish
1 teaspoon kosher salt, plus more to taste, divided
1 (2 pound) butternut squash
Pomegranate seeds for garnish
0.5 cup heavy cream or creme fraiche, plus more to garnish
