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Chef John's Butternut Bisque
Chef John's Butternut Bisque
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Cozy up with velvety butternut squash soup, topped with crispy bacon for a delicious starter or main dish!
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
  • 0.5 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:
  • In a pot over medium-low heat, melt butter until sizzling. Add onions and a generous pinch of salt. Saute and stir frequently until onions are soft, approximately 10-15 minutes.
  • Trim off the ends of the squash. Slice the squash in half lengthwise, scoop out the seeds, peel it with a vegetable peeler, and then cut it into chunks.
  • Increase heat to medium-high under the pot. Add tomato paste and cook, stirring, until the mixture caramelizes and turns brown, approximately 2 minutes. Incorporate squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Allow it to simmer and then reduce the heat to medium-low, simmering until the squash is very tender, for 15 to 25 minutes. Lower the heat to low. Blend until smooth using an immersion blender. Mix in cream and maple syrup; adjust salt to taste.
  • Serve the dish in bowls, add a elegant swirl of cream, and sprinkle with chives and pomegranate seeds for a beautiful finish.

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