Melt butter in a large pot over medium-low heat. Add onion and a pinch of salt; cook, stirring, until onion is softened, 10 to 15 minutes.
Cut off ends of squash. Carefully halve squash lengthwise and remove seeds. Peel squash and cut into chunks.
Increase heat to medium-high. Stir in tomato paste; cook, stirring, until mixture begins to brown and caramelize, about 2 minutes.
Stir in squash, broth, cayenne, and remaining 1 tsp. salt. Reduce heat to medium-low; simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend soup with an immersion blender until very smooth. Stir in cream and maple syrup.
If you like, swirl additional creme fraîche into each bowl. If using, sprinkle with pepitas and black pepper.
Ungarnished soup keeps in an airtight container up to 3 days chilled or up to 3 months frozen. To reheat, thaw overnight in fridge and heat through over medium heat.
Ingredients
Directions
Melt butter in a large pot over medium-low heat. Add onion and a pinch of salt; cook, stirring, until onion is softened, 10 to 15 minutes.
Cut off ends of squash. Carefully halve squash lengthwise and remove seeds. Peel squash and cut into chunks.
Increase heat to medium-high. Stir in tomato paste; cook, stirring, until mixture begins to brown and caramelize, about 2 minutes.
Stir in squash, broth, cayenne, and remaining 1 tsp. salt. Reduce heat to medium-low; simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend soup with an immersion blender until very smooth. Stir in cream and maple syrup.
If you like, swirl additional creme fraîche into each bowl. If using, sprinkle with pepitas and black pepper.
Ungarnished soup keeps in an airtight container up to 3 days chilled or up to 3 months frozen. To reheat, thaw overnight in fridge and heat through over medium heat.
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