This butternut squash soup recipe makes a perfect, warming starter course for a winter special occasion or just a weekday meal. The snipped chives and pomegranate garnishes add a festive touch, but you can also top this bisque with crumbled bacon and a swirl of crème fraiche.
Ingredients
- 3 tablespoons butter
- 1 large onion, diced
- 1 teaspoon kosher salt, plus more to taste, divided
- 1 (2 pound) butternut squash
- 2 tablespoons tomato paste
- 1 quart chicken broth
- 1 pinch cayenne pepper
- ½ cup heavy cream or creme fraiche, plus more to garnish
- 2 tablespoons maple syrup, or to taste
- Chopped fresh chives for garnish
- Pomegranate seeds for garnish
Instructions
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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.
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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.
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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.
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Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
