Ingredients

• 3 tablespoons butter
• 1 large onion , diced
• 1 teaspoon kosher salt , plus more to taste, divided
• 1 , 2 pound
• 2 tablespoons tomato paste
• 1 quart chicken broth
• 1 pinch cayenne pepper
• 0.5 cups 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

1. 1 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.
2. 2 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.
3. 3 Raise heat under the 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.
4. 4 Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

Nutrition per serving