Butternut Bisque


  • 1 Butternut squash
  • 3 tbsp Butter
  • 1 Large onion
  • 1 tsp Salt
  • 2 tbsp Tomato paste
  • 950 ml Chicken broth
  • 1 tsp Cayenne pepper
  • 12 cup Double cream
  • 2 tbsp Maple syrup
  • Fresh Chives


  • Immersion blender
  • Large pot


1. Cook the onions

Melt 3 tbsp butter in a large pot over a medium-low heat.

Add one large diced onion and 1 tsp salt, then cook slowly for about 15 minutes until the onions are soft.

2. Brown

Raise to medium-high, then add 2 tbsp Tomato paste. Cook until onions and paste start to brown. This should only take a few minutes.

3. Cook the squash

Dice the squash, and add it to the pot with the chicken broth.

Add some more salt and the Cayenne pepper.

Bring to a simmer, then reduce to medium-low and leave for 30 minutes.

4. Blend

Add the cream and Maple syrup, then using an immersion blender blend the squash until it’s smooth and no chunks are left.

5. Serve

Pour into a bowl, then garnish with some fresh Chives and a tiny splash of cream.

If you have some good bread, it can be dipped into the bisque.