Chef John's Butternut Bisque Recipe

Butternut Squash Bisque

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
• cup heavy cream or crme frache, plus more to garnish
• 2 tablespoons maple syrup, or to taste
• Chopped fresh chives for garnish
• Pomegranate seeds for garnish

Directions

1. In a large pot, melt the butter over medium-low heat. Add the diced onion along with a pinch of salt. Stir occasionally, cooking for about 10-15 minutes, until the onions have softened but have not browned.
2. While the onions are cooking, prepare the butternut squash: Cut off both ends of the squash, then slice it in half lengthwise. Remove the seeds and peel the skin using a vegetable peeler. Cut the squash into small chunks.
3. Increase the heat to medium-high. Add the tomato paste to the pot with the onions. Cook for about 2 minutes, stirring constantly, until the tomato paste starts to caramelize and turn brown.
4. Add the cubed squash, chicken broth, 1 teaspoon of salt, and a pinch of cayenne pepper to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer for 15 to 25 minutes, or until the squash is very tender.
5. Once the squash is soft, lower the heat to low and blend the mixture using an immersion blender until it reaches a smooth consistency. If you dont have an immersion blender, you can use a regular blender in batches, but be cautious of the hot liquid.
6. Stir in the heavy cream (or crme frache) and maple syrup. Taste the soup and add more salt if needed to adjust the flavor.
7. Pour the bisque into serving bowls. Garnish with a swirl of cream, a sprinkle of fresh chives, and a few pomegranate seeds for a touch of color and flavor.

Chef's Notes

If you prefer a richer flavor, consider roasting the butternut squash before adding it to the soup. Roasting caramelizes the squash and intensifies its sweetness, making it perfect for a main course. However, for a lighter starter, using fresh squash works better.

If you don't have an immersion blender, blending the soup in a regular blender works fine. Just be careful when handling hot liquids, and allow them to cool slightly before blending.

Nutrition Facts (per serving)

• Calories: 231
• Total Fat: 14g (18% Daily Value)
• Saturated Fat: 8g (42% Daily Value)
• Cholesterol: 46mg (15% Daily Value)
• Sodium: 1059mg (46% Daily Value)
• Total Carbohydrate: 27g (10% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 10g
• Protein: 3g (6% Daily Value)
• Vitamin C: 35mg (39% Daily Value)
• Calcium: 100mg (8% Daily Value)
• Iron: 1mg (8% Daily Value)
• Potassium: 660mg (14% Daily Value)