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!
Step1
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.
Step2
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.
Step3
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.
Step4
Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
Prepare Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
Calories:
231 kcal
Carbohydrate:
27 g
Cholesterol:
46 mg
Dietary Fiber:
4 g
Protein:
3 g
Saturated Fat:
8 g
Sodium:
1059 mg
Total Sugars:
10 g
Total Fat:
14 g
