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