- 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
- 1/2 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
- 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.
- 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.
- Raise heat under 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.
- Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
04/08/2018
recipepes.com
Chef John's Butternut Bisque, recipe
PT15M
PT1H
5
455 calories
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