Chef John’s Butternut Bisque
This hearty starter course of butternut squash soup is ideal for a winter special event or just a weekday meal. Garnish this bisque with bacon crumbles!

In a pot over low heat, melt the butter.

Add onions and a generous amount of salt.

Cook and stir onions for 10 to 15 minutes, or until they have softened but not coloured.

Squash ends should be cut.

Squash should be cut lengthwise and the seeds should be taken out.

Using a vegetable peeler, remove the squash’s skin.

Slice into pieces