Chef John's Butternut Squash Soup

Heat butter in a saucepan over an intermediate heat setting, taking care not to let it burn. Introduce sliced onions and a small amount of salt into the pot, stirring occasionally until they have become soft but retain their original color, approximately 10-15 minutes.

Prepare the squash by cutting off its extremities and then dividing it lengthwise. Remove any seeds that may be present, followed by peeling the squash using a vegetable scraper. Cut it into manageable pieces.

Increase the heat under the saucepan to a higher setting, then add tomato paste and stir until it starts to darken in color and develop a rich aroma, around 2 minutes. Introduce the squash pieces, chicken broth, another teaspoon of salt, and a pinch of cayenne pepper into the pot. Bring the mixture to a gentle boil; then, reduce the heat to an even lower setting and let it simmer until the squash is extremely tender, taking anywhere from 15 to 25 minutes.

Gradually reduce the heat to a low setting. Use an immersion blender to blend the mixture until it is extremely smooth and free of any lumps. Introduce heavy cream and maple syrup into the pot, stirring until they are fully incorporated. If necessary, add a small amount of salt to taste.

Spoon the mixture into individual serving bowls. Top it with a dollop of whipped cream, followed by a sprinkle of chopped chives and pomegranate seeds.