This is an Incredible Butternut Squash Soup Recipe!
Hello friends, looking for the perfect Thanksgiving soup recipe? Join me as I share how to make a Roasted Butternut Squash Bisque! Making it the perfect way to start off your Thanksgiving feast!
Recipe Video
Ingredients
- 1 or 2 Butternut Squash (Approximately 4 pounds total weight)
- 1 tbsp Extra Virgin Olive Oil
- 2 cups Onion
- 1 cup diced Leeks
- 1 cup Celery
- 2 tbsp chopped Garlic
- 1 tbsp chopped Ginger
- 2 tbsp Maple Syrup
- 2 tbsp Soy Sauce (Tamari)
- 1/2 tsp Cumin
- 1/4 tsp Ground Nutmeg
- 5 to 6 cups Chicken Stock (or enough to cover the vegetable NO MORE)
- 1/4 cup Bourbon or Whiskey
- 1/2 cup Harvey Bristol Cream Sherry
- 2 cups frozen Corn
- 1/4 cup Whipping Cream
- alt & Black Pepper to taste
- Sour Cream for topping
Instructions
- Prepare the Squash by Roasting it:
- With a sharp knife, prick the squash in in the “bulb” to allow air to escape while it cooks (otherwise, it could burst!). Heat the Oven to 375°, place the squash in a baking dish and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it's easier to handle, then peel seed and remove seeds. Remove the skin and cut the squash into chunks, or scoop meat out with a spoon.
- Prepare the Squash by Peeling it:
- You can skip the roasting process by peeling the squash - cut into chunks, sauté in olive oil until golden brown.
- In a soup kettle, heat the olive oil and add the onions. Cook until golden brown, add the squash, leeks, celery, garlic, ginger, soy sauce maple syrup, cumin and nutmeg. Add chicken stock, bring to a boil and lower the heat and cook gently for 60 to 90 minutes.
- Using a hand-held immersion blender, puree the soup until very smooth.
- Add the corn, cream, bourbon, sherry and salt and pepper. You may complement this soup with croutons and a dollop of sour cream.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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How many servings? We have 8 guests all together. Thank you!
Double the recipe so that you can have some leftover! 😊
I noticed in the video chef used carrots but here it doesn’t mention them how vital is this ingredient to the recipe
Thank you for letting us know we’ll check it and fix it ASAP! In the meantime it is about 2 cups of chopped carrots! 😊