Not trying to be a jerk or anything, just exercising curiosity: what qualifies this is a bisque over a soup? It doesn't really have any thickener like a roux or rice, and it doesn't have seafood. Is this supposed to be like a play on lobster bisque because of the color?
i dont mean to be off topic but does anybody know a tool to log back into an Instagram account? I was dumb lost the password. I love any tips you can offer me!
The best way to serve this (in my personal opinion) is with the roasted seeds as a light crunchy topping instead of something like croutons, which is a necessary gluten free substitute in my case. For easy cleaning, scrub them with coarse Kosher salt by smooshing them in a bowl with about a tablespoon of it and then rinsing with hot water, straining and picking out the seeds from the flesh/pulp, repeating as necessary until clean. The salt acts as an abrasive and makes the seeds a lot easier to get out on their own! I recommend boiling the seeds for about 15 minutes with salt water like pasta to get some seasoning inside the shell before roasting at a relatively low temperature (350 F) on a pan lined with greased foil until crisp and crunchy. The last time I made my own butternut soup I seasoned the roasted seeds with curry paste and fresh basil and it was divine!
I’ve been looking at his recipes for years and put together a pretty good one from his videos 1. Naked cherry tomato salad 2. This butternut bisque 3. Crispy pork belly w/ celeriac 4. (Kinda my own) mashed rutabaga On the bottom with pork schnitzel On top topped with braised cabbage 5. Berry fool.
I made this for lunch today as I had everything in the cupboard. I can confirm that this is one of those golden recipes that is incredibly simple to make, yet so unbelievably tasty. Best served with some crusty bread.
I just want to let you know Chef John that I have been watching and making your recipes since before I had kids. Now I have a 4 and 2 year old and many of your recipes are regulars in our home. Thank you for helping me learn to cook for my family! (My mother never cooked for us, so I never learned that skill as a child. You can bet I am teaching my girls though!)
Hey chef John, I made this and it was so amazingly good!!! I didn't have cream so I used soaked and pureed cashews and it worked beautifully, my husband had no idea there was no cream in it. I also cooked it in the microwave and then cheat-roasted it under the broiler for about 10 minutes. Thanks for the amazing seasonal recipe. Much love!
Christmas Dinner 2017 was a "Chef John" menu with several of the items that he featured on Food Wishes. This was for the soup course and was easily one of the first "OMG!s" of the evening... the soup is rich (even without roasting, since it was a course!), creamy and completely satisfying even in small portions as a prelude to the next. I have also since then made this exact recipe with pumpkin which is just as easily fantastic. Thanks Chef for a great meal that still is talked about here at July 4th with all the guests! MINOR EDIT - For anyone looking to make this for a special dinner, I actually made this the day before and refrigerated it overnight. That way, as I was basting the ham every 20 minutes, I had the bisque on a back burner on low heat slowly heating up to temp; don't know if it made a difference or not, but I wouldn't want to use medium or high heat with all the cream in it that might scorch. It still made the house smell amazing and everyone loved it.
I just made this tonight and it turned out great! Of course when it came to the seasoning part, I felt it was missing something and added just a hint of orange zest. I think that's what did it for me. Other than nearly maiming myself peeling the squash this was perfect and easy!
Hard to tell what I enjoy more, your vocal inflections on random words, terrible but hilarious puns or amazing recipes and cooking style! I never go "by the recipe" or measure ingredients, but I got by taste and I find it much easier and relaxing with a better product! Keep up the awesome videos chef John!
Just bought a squash for the first time in my life and immediately regretted having an extremely "experienced" (read: dull) peeler, what an enterprise! Roasted it yesterday, will make soup tonight!
If you soften the squash in a low oven there's no need to peel it cook until just tender not long enough to roast scoop out with ice cream scoop or large metal serving spoon.
Thank you so much for discussing the differences of roasting vs not - it also gives us options depending on the time we have to prepare it. I made this last night and was so pleased with it!
Made this for dinner tonight, and was bombarded with praise. Even the daughter who is a proclaimed squash hater asked for more. Keep the fantastic recipes coming so I can seem like I'm a master chef.
Made this today and I really enjoyed it. I never used anything with butternut squash before but this looked simple to make. Took a chance with a new recipe and ingredient and it was a success!!!
I've made Pumpkin soup all my life and tried different ways of making it. Putting Coconut milk or coconut cream in it instead of cream, just gives it a whole new awesome taste, I also like to add bacon cheese and plain greek yogurt as a topper, its amazing
Love your channel!!! My Food Wish is for you to do more (and regularly, maybe once a month) 'can't-boil-water sizzle reels' where you bring in a member of the public and show them how to do properly a dish that they have had a disaster with. The one you did a few years ago with the girl making Eggs Benedict was brilliant. Thank you John.
This looks delicious. Never thought about adding pomegranite seeds--very pretty with the chives on top. If you roast the squash seeds I think it would be pretty as a soup topper. Thanks Chef John. You not only have great recipes you have a charming sense of humor that works well on RU-vid.
Made this for Christmas Eve and substituted roasted sweet potatoes and 1 carrot for the squash...what a hit. Delicious, especially with a piece of bacon crumbled in. Thanks Chef John!
@@williamjones7316 wow, longest time for a response ever to a comment on a video. In fact I have made it about 15 times, absolutely perfect recipe. Just so happens I make it with sweet potatoes.
I just made a Butternut soup, I think I wish I viewed this first, because I didn't know what I was doing. Great information for someone like me. Thank you
Omg I need to try to make it this way. I usually roast the squash with a fair amount of oil, spices (cinnamon, smoked paprika, cayenne), garlic, and onion. Then I blend that with warmed vegetable stock, reheat to temp and serve with a dollop of sour cream and green onion. This sounds incredible!
I worked in professional restaurant for a few years, seafood. Vegeterian and vegan it was there. Commis chef in the end. When we got Butternut squash it was a field day, one of the very best of the squashes we used. It is one of my favorites to this day, and one i would not have learnt and understood about without that practice.
I just made your soup last night and it's a hit!!! I did take advice of one of your subscribers and added an apple. So good! Thanks! Love your channel.😊👏
I spent last year's New Years Eve at a French bistro and they served butternut bisque as first course, but it was topped with tiny pieces of pancetta, grilled eel and caramelized onions. A bit too fancy to make at home, but so incredibly delicious.
I'm looking forward to making this, and I have to say that the comment section on these videos are some of the nicest people on RU-vid. For the most part.
Looks delicious as always, Chef John. I like to season my sweet, roasted butternut soup with about a teaspoon of orange zest, a pinch of nutmeg and a dash of Cayenne Pepper.
I roasted the squash & made this super delicious Bisque this afternoon...It will go so well tonight with my homemade crusty Peasant bread...(AND a GIANT Cinnamon Bun I've been hoarding for a day or so... : )
I've done this and added coconut milk or cream, and curry pastes or powder. Fabulous dinner =) Curry goes well with a lot of squashes. Roast a pumpkin or squash with curry paste someday. Yum!
Thanks for posting this - it's very similar to a Thanksgiving soup my mother makes, however hers uses a good amount of curry powder in place of the tomato paste you used (in terms of timing) and more cayenne, plus we don't add syrup because ours is a savory-spicy soup. We also garnish with toasted sliced almonds rather than chives and pom seeds, though the squash seeds might be good as well. I'm going to try adding tomato paste to our existing recipe as well as roasting the squash. Cheers
Most fruits sold in supermarkets are modified to produce seeds that will not grow called mules, unless you buy organic non-GMO from a farmers market or something.
Ryan Pfeiffer That's incorrect. The reason farmers don't grow seeds from fruit sold in supermarkets is that most of those fruits are hybrids. You can grow hybrid seeds without a problem, but you'll get plants that bear less fruit, or a different type of fruit.