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!
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.
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 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.
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 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!)
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.
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!
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!
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!
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
Not a big fan of butternut squash, I only grow it for the squash bread I use for french toast. But I had so much last year and this year that I was looking for something else to do with it. Finally decided to try this recipe. The Mr. approved and declared it good, so kudos to you Chef John and thank you. I found it tasty but awfully filling - probably because I was using squash that I had roasted before freezing.
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.
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!
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.
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.
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!!!
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 TH-cam.
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!
you can never have too any soup recipes and you can never have too many pumpkin/squash recipes. Especially if you grow pumpkins... The squash vines came in through an open window today, I thought i'd boarded them all up, but there was a small bit right in the corner and the pumpkin vine found it. I'd been watching them come closer for weeks, at night when i thought it was safer, id go out in the garden with a sturdy pair of kitchen shears and hack away at the tendrils until all that was left in the dirt was a bunch of wilting leaves but in the morning, they'd recovered and were closer than ever. I'd left it too late to leave, one day i tried to open the front door but the knob was stuck fast, the back door was the same, the vines had me trapped and now that i couldnt get out to hack the vines away, they grew faster than ever, covering the house in under a day. I dont know how much longer I'll last, my food is running out. The irony of this doesnt escape me. Speaking of gardens, chef john, i would love to see more of your herb garden please.
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 TH-cam. For the most part.
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
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... : )
Seeding tip: I inherited my grandmother’s grapefruit spoons, and I find they are the perfect tool to remove seeds and strings from gourds (butternut, acorn, spaghetti squashj
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 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.😊👏
try to serve it with a goat cheese cream. the constrast between the sweetness and earthiness of the butternut and the acidty of the goat cheese is AMAzing!
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!
I remember back to those early days when Chef's voice annoyed me. Oh, how those were different times. How we've all grown since then... Can't do without this channel now. These recipes have gotten me laid so many times.
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.
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.
![POLYCAT - ข้อความรูปยิ้ม :) [Music Video]](http://i.ytimg.com/vi/lBhIgPGCgbI/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/262044/Chef-Johns-Butternut-Bisque/
Into the compost not the garbage Chef John:)
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?
Could you use buttermilk instead of cream?
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!
@Ellis Yahir Instablaster ;)
I have a foodwish. I wish Chef John would do 5 course meal videos.
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.
Look up Matty Mathesons savage braised cabbage to top the rutabaga/schnitzel
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!
"Scrape 'em up and throw 'em in the thrash" -- the reason why is Chef John the best TH-cam cooking channel.
No waste tips: Roast or fry the peel until crispy and sprinkle it on top of the soup! I always keep the peel for making chips.
Great tip. Thanks🙏
would this work in an air fryer?
@@jeilyortega1204 I think it would work great in an air fryer! Just make sure they're not overlapping too much.
"Or you can do what I do, which is scrape em up and throw them right in the garbage" 😂😂😂😂 Chef John is the best.
As a man suffering from chronic herniated discs from multiple kite boarding accidents, I can say that this recipe warms both my belly and my soul.
His voice turns the frowns, upside down!
“And you’ll know, you’ll be like, ‘WOW THESE ARE TENDER’”.
I agree - it is one of the most beautiful orange colors!
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.
You are the absolute best narrator for cooking recipes and I LOVE LOVE LOVE how you give reasons for why you add what!!!
"Or you could do what i do, which is scrape them up and throw them right in the garbage"
I know right:D
Great recipe!
I laughed out loud at that!
I know I lol at that part too! He's so funny!
I love how real he is!
Aside from all the amazing recipes, I just want to hear his voice, so calming!
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 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!)
"Orange is the happiest colour." -- quote by Frank Sinatra, whose birthday is Dec. 12. Coincidence? Probably so, yes, but it sounds nice.
My birthday too ❤️
fun fact, doctor Seuss's ghost lives in chef john, why do you think he has rhymes for every recipe?
What can I say, you are the whisk of your bisque.
KOBF sindey 2000
👍😊
Or captain kangaroo
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.
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 made it. I roasted the squash and sKipped the maple syrup (couldn't find any at the store this time in Munich. ) DELICIOUS!! 👏🏻👏🏻👏🏻👏🏻
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!
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!
I saw this in the allrecipes magazine and had to come watch my favorite TH-cam chefs video!
In Austria we garnish also with few drops of pumpkin seed oil to the soup !
His voice is so relaxing and I feel like I can trust chef John, he’s the best!
I am obsessed with your roasted butternut soup with sage brown butter. I like it hot and cold. This is enough different to give it a try
Scott Johnston if you want another variant, add a bit of garlic, ginger, and curry powder to taste.
I have been making butternut Bisque with crab meats and everybody loves it!! I love how easy it is to make :)
Did anyone see that squash chunk escape at 2:59
Josh Coneby Good catch!
Josh Coneby yes! Lol
It saw its chance and made it's break for freedom!
😂😂😂😂😂😂😂😂
Oh my that looks amazing
I love it when he says: “ this vegetarians Ive hear of” hahah
Me too 🤣
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
I save seeds to grow in the garden and I chop some seeds and feed them to our chickens. Going to try this recipe today. Looks good. Thanks
I usually don't like Butternut Squash in anything, but I'm going to try this because oh MAN that looks good!
Watched this 3 times,given a whole crate butternut squash,SOUP IS ON!
Not a big fan of butternut squash, I only grow it for the squash bread I use for french toast. But I had so much last year and this year that I was looking for something else to do with it. Finally decided to try this recipe. The Mr. approved and declared it good, so kudos to you Chef John and thank you. I found it tasty but awfully filling - probably because I was using squash that I had roasted before freezing.
Those colours are absolutely beautiful!
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 tonight with roasted pumpkin seeds as the garnish. Easy and awesome. Chef John is the man.
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!
"You are the Carlton Fisk of your your Butternut Bisque."
I bet Chef John came up with that rhyming joke while shopping at Jysk.
Other day i stop at a road side Truck n had a butter nut bisque was so delicious n paid a whopping $6.00. Cant wait to try this recipe, thanks chef!
Another keeper, thank you Chef John.
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.
am i the only one that loves his voice
what do you honestly think
"an i the only one ..." has got to be one of the most moronic questions ever. giving benefit of the doubt, youre just fishing for likes.
This is the answer to "There is no such thing as a dumb question".
Claus Nikolaus but what’s wrong with that? Isn’t that what this is all about?
ericshen010 yes
That "a lover, not a fighter" bit completely blindsided me :))
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.
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!!!
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 TH-cam.
Chef John rocks my socks!
I live for your soup recipes, chef! Thank you!
Just yesterday I peeled then cut my butternut squash 🤨🧐😆😉 It wasn’t slimy or slippery at all! Love You, Chef John! 🌴☀️👩🏻💻
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!
...or you can do what I do, which is scrape them up and throw them right in the garbage. You sir, are priceless. Keep 'em coming!
Make with buttermilk biscuits so people get the two mixed up
My favorite color for the season absolutely I would drink it up thank you thank you so much
Made this tonight and chef I tip my hat to you. Awesome!
Just marking it in history that this is my first ever chef john video..
you can never have too any soup recipes and you can never have too many pumpkin/squash recipes. Especially if you grow pumpkins...
The squash vines came in through an open window today, I thought i'd boarded them all up, but there was a small bit right in the corner and the pumpkin vine found it. I'd been watching them come closer for weeks, at night when i thought it was safer, id go out in the garden with a sturdy pair of kitchen shears and hack away at the tendrils until all that was left in the dirt was a bunch of wilting leaves but in the morning, they'd recovered and were closer than ever. I'd left it too late to leave, one day i tried to open the front door but the knob was stuck fast, the back door was the same, the vines had me trapped and now that i couldnt get out to hack the vines away, they grew faster than ever, covering the house in under a day. I dont know how much longer I'll last, my food is running out. The irony of this doesnt escape me.
Speaking of gardens, chef john, i would love to see more of your herb garden please.
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 TH-cam. For the most part.
This was one of the best soups I've ever had! The butternut squash is a very underrated ingredient!
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
You are a jewel Chef John Thank you for all these recipes In Venezuela we use a little of cilantro to garnish this kind of soups Thank you again
love you chef John!!
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... : )
Thank you for the lovely butternut soup recipe it is delicious and very tasty
Once again Chef you have made me very happy.... nuff said
I like freshly a bit of grated ginger, freshly grated nutmeg in my squash soup. That bisque looks great.
Okay the bisque was a hit! Thanks John!
The roasted seeds are very tasty. I also save some to plant in next year's garden.
One minute ago!? This is the earliest I've been to a video!
Chef John this is like heaven on Earth during winter! Thank you for this recipe!
I worked at a restaurant that would garnish this style bisque with maple mascarpone thinned with a little whipped cream.
Now THAT sounds good!
Super.
Seeding tip: I inherited my grandmother’s grapefruit spoons, and I find they are the perfect tool to remove seeds and strings from gourds (butternut, acorn, spaghetti squashj
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!
So you didn't make this 🤔 🤣
@@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.
My all time favorite soup. Yum
Just made this with the exception of using coconut cream for health reasons but it came out exceelent.
Making this as I type for Christmas dinner #soexcited I'm not a soup person and was a VERY picky child so this is a big deal
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.😊👏
Liquid Butternut love *perfect* for this cold weather! It looks *awesome*! Very tasty and *tempting*!
Butternut bisque is my favorite soup ever
try to serve it with a goat cheese cream. the constrast between the sweetness and earthiness of the butternut and the acidty of the goat cheese is AMAzing!
Chef John is chill and low-key now
I made this. Added some sriracha seasoning and my family LOVED IT.
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!
I made this today it was amazing thank you for your recipe so far I made three of yours recipe all amazing thank you again
I saute the stuff you scraped out and threw away too. It adds a surprising amount of flavor.
I worked in a restaurant that made a Lamp Curry version of this. It was the most Insanely delicious soup I ever had. I wish I had the recipe
"wow those are tender"
Best indication ever
This has become a favorite soup this fall. Thank you for all your videos!!!!!
I remember back to those early days when Chef's voice annoyed me. Oh, how those were different times. How we've all grown since then... Can't do without this channel now. These recipes have gotten me laid so many times.
bootsy I knew I wasn't the only one who hated his voice
You go girl. That will put a smile on your face.
😂😂😂😄
This will work great using the turkey stock I made after Thanksgiving.
Nutmeg works fantastically in this
I save my seeds and plant them.
China North Airguns knowone ever starved doing that
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 I have never had any problems growing squash and pumpkin from saved seed.
Ryan Pfeiffer Please don't spread misinformation.
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.
Great cook Chef John! Yes all great soups start with a chunk of butter ha!
I just made this for my wife, and she loved it... thank you for recipe and the extra points ;)
I did this with home made vegetable broth and added some diced wild boar salami to it, it was so good. 👌🏻
If everyone just stopped doing what they were doing once a day and made one of your recipes, the world would be a better place
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.