Ingredients for 6 portions
1 butternut squash (about 2 lbs)
3 Tbsp butter
1 large onion, diced
1 tsp salt, plus more to taste
2 Tbsp tomato paste
1 quart chicken broth
pinch of cayenne
½ cup heavy cream or crème fraiche (plus more to swirl on top)
2 Tbsp maple syrup, or to taste
chives and pomegranate to garnish (optional)
Directions
Melt butter in a saucepan over medium-low heat then add onions and salt. Stir occasionally until onions are soft and translucent.
Split, seed, and peel the squash then cut into 1-inch chunks. *see note.
Increase heat to medium-high and stir in tomato paste, cooking until it begins to caramelize and turn brown; about two minutes. Add squash, chicken broth, salt, and cayenne pepper. Bring to a simmer and reduce to medium-low, continue cooking until squash is very tender; about 30 minutes. Reduce heat to low and blend thoroughly with an immersion blender (traditional blender can also be used if puréed in small batches). Add cream or crème fraîche over low heat until soup is brought back up to temperature. Taste for seasoning. Add maple syrup to increase sweetness.
Ladle into soup bowls. Decoratively swirl in fresh cream then garnish with chives and jewels of pomegranate.
* For a main course or standalone meal, lightly coat the peeled and chopped butternut squash in olive oil then roast in a 400° oven until tender; about 15 to 20 minutes. If being served in addition to a larger meal or as a first course, do not roast the squash. Roasting gives a richer, deeper flavor and is more filling.