I am so glad Chef has taught us how to make various holiday soups over these past several years. I am in central Texas and many of my coworkers are ethnic Mexican and celebrate Thanksgiving with their foods, which I think is awesome! But last Thanksgiving I did a turkey for them, and this upcoming Thanksgiving I am going to do two turkeys and since we have a vegetarian, I am going to make one of these fantastic soups, using an amazing vegetable stock. Thank you Chef for the inspiration and hard work!
what an amazing Chef, what an amazing guy and not an arrogant bone in you body! You are an inspiration to 1000's of followers across the globe (fell upon your channel 6 months ago and slowly getting through all of your videos), so knowledgeable, humble and humorous, I'm from the uk and after watching last years videos for thanksgiving this week i wanna come to yours for thanksgiving!! xx
I made his tomato bisque in April of this year with the veggie stock he made. I froze most of it and only just last week finished the last of the frozen soup. It was still delicious!!
I have 3 butternut squash here. The orchard I buy my apples from sells them for 50 cents a piece. I usually roast the butternut but I think I'm going to try your soup.
You are always number first in my list of TH-cam videos to check out. I could watch your videos for 17 years. And if I missed a video, I don't rorry, because it's in the archive and Jack provides the link. And that soup looks delicious!
Just made this today to serve to my guests on Thanksgiving. It didn't all make it into storage, some was taste tested by my wife and I. It is superb! The little trick worked great just added enough stock to cover and the texture is spot on.
9:12 I don't know when you did this, or why I just now noticed it, and I've watched every video you've made for the past year and a half, but you framed the Time Magazine cover about butter. 😂😍
I always do it really simple. Cut squash in half and roast for about an hour at 350 along with shallots and garlic. Chop and add cream and some chicken stock. That's about it other then blending it together. Simple and yummy.
I didn't see salt in the croutons, I usually salt them so they make a good contrast with the sweetness of the soup and the squash. Great recipe, tested many times! :)
So so delicious Chef J-P, the bacon gives the soup a delicate smoky taste and this marry perfectly with the other vegetables you put in. Moreover, your touch with cumin, heavy cream and sherry turn a normal vegetable soup into a delicate, full of flavor and healthy starter. Congratulations you deserve a toast with a Sauvignon Cin Cin my Chef 🙂
I just made this .. half of the pot is in the freezer for Christmas. The rest will be eaten next week. Delicious 😋😋😋. I can't wait to try it with the croutons!!!! 😁
Very nice Chef Jean-Pierre. My version is no celery but tart apple addition like Granny Smith and I thought it was my secret with the fresh ginger, HA. I love the tip/addition of the cream sherry!!! Thank you for that:) I edit to say that the only time that I have ever had sherry in soup was in Pennsylvania from a well know restaurant famous for snapper soup. It was called the "Blue Ball Hotel" and is long gone. Memory lane there!!!
In our region (the south of Austria, to be precise the province of Styria) a very plain version of pumkin cream soup is traditional (well, for those who still cook...) Just onion, pumpkin, (beef or vegetable) stock and cream. But served with a very local speciality, a drizzle of pumkin seed oil! Well, next time, I'll try JP's version and add bacon, leek, celery and some Sherry or Masala...😉
Yesterday, we made our Thanksgiving soup. We used bacon and clarified butter to saute the onions...then added the roasted Butternut Squash and Sweet Potatoes, together with carrots and celery., enmeshed in our homemade chicken broth. Added some Bourbon and hazelnut liquor...then pureed into a silky smooth soup. Delicious!!! Next up... Turkey Gravy...tomorrow.... So, on Thursday, all we have to do is roast Turkey..... My Favorite Holiday... Thanksgiving!!!
One of my favourite soups , I've never added ginger or sherry but I will definitely try it with it very soon. Such a fantastic show and you're so good at making it fun and interesting.
This soup is seriously amazing! I made it today using the Roasted Chicken Stock instead of the Classic Chicken Stock and it was delicious. I’m putting some in the freezer for Christmas Eve. Thank you Chef!
Chef I'm doing a Friendsgiving the Saturday before Thanksgiving, and I know what I'm bringing! You're very much invited, and I'm sure will get a lot of love for the part of you that is there! Thanks so much for this!! 🤣❤❤
I have some leftover kabocha that I roasted but I think I might use it in this application and freeze it so it doesn't go bad. Great idea and thanks, chef!
Chef, I made this soup today and it was fantastic. I will freeze it and serve it as a starter for Thanksgiving! Thank you so much for sharing such a great and simple soup that even I can make taste good!
Hi Chef, I'm still snickering about the way you pulled out the BIG ONE; the Tool Man Power version of the run-of-the-mill immersion blender. I want one now. 😁 And I'm totally going to make this awesome soup. Yummy
Thank you, Chef! Your recipe came as a blessing and the Favourite Thanksgiving Soup will be cooked and frozen for our Thanksgiving dinner. We love You.
I make very similar but also add carrots to the veg count and grate a bit of nutmeg with the spices for depth. Looking forward to trying your cream/sour cream/Sriracha drizzle. Looks yum! Glad you were in my recommended list.
Chef, I never would think I could teach you anything about things involving the kitchen but I always take the skin off ginger with the edge of an upside-down spoon. Works great and you don't lose any ginger.
OMG!! I want that "Boat Motor" blender!! Thank you - this is our favorite soup here and i love your sour cream trick at the end. Cant's wait to make this - just in time for the snowy days ahead. Thank you Chief!!
Chef. Thank you very much for the recipe, the soup was fantastic. It was a meal in and of itself. Super flavorful. You’re a great chef. Thank you so much.
Another amazing recipe, many thanks to everyone involved in producing these beautiful little films. I have a butternut squash ready to be transformed into soup, leeks in the garden ready to pull. That’s our meal for tomorrow alongside a sourdough loaf that has just come out of the oven.
I am so glad Chef has taught us how to make various holiday soups over these past several years. I am in central Texas and many of my coworkers are ethnic Mexican and celebrate Thanksgiving with their foods, which I think is awesome! But last Thanksgiving I did a turkey for them, and this upcoming Thanksgiving I am going to do two turkeys and since we have a vegetarian, I am going to make one of these fantastic soups, using an amazing vegetable stock. Thank you Chef for the inspiration and hard work!
God bless all here.
what an amazing Chef, what an amazing guy and not an arrogant bone in you body! You are an inspiration to 1000's of followers across the globe (fell upon your channel 6 months ago and slowly getting through all of your videos), so knowledgeable, humble and humorous, I'm from the uk and after watching last years videos for thanksgiving this week i wanna come to yours for thanksgiving!! xx
I am always amazed by the enthusiasm of Chef Jean-Pierre. What joy to do what you love, and be so good at it. :)
I loose track of all the times I chuckle watching your videos. Love them.
You can use the immersion blender but I'm on the clock so I'll use the outboard boat motor!
I made your soup with one change, I roasted 1/2 the butternut squash before adding. Superb.
We don't do Thanksgiving in Dubai so I will cook, freeze and enjoy on Christmas Day - another winner chef JP.👌
I made his tomato bisque in April of this year with the veggie stock he made. I froze most of it and only just last week finished the last of the frozen soup. It was still delicious!!
Did it last 17 years? Bless him.
@@sandyblack9698 🤣🤣🤣
@@sandyblack9698 None of this guy's food lasts 17 years. Who are you people trying to kid? It doesn't last 17 minutes around here!
I have 3 butternut squash here. The orchard I buy my apples from sells them for 50 cents a piece.
I usually roast the butternut but I think I'm going to try your soup.
You are always number first in my list of TH-cam videos to check out. I could watch your videos for 17 years. And if I missed a video, I don't rorry, because it's in the archive and Jack provides the link.
And that soup looks delicious!
Eventhough we do not have thanksgiving in germany, I always make the soup for me! I will love this one!
Love this guy such joy we need more of this in our lives.All the very best 👍🏻🏴👍🏻🏴👍🏻🏴
After tomato bisque, cream of mushroom, and French onion soup... ...this is my very next favorite soup! - Thanks Chef! - Cheers!
Just made this today to serve to my guests on Thanksgiving. It didn't all make it into storage, some was taste tested by my wife and I. It is superb! The little trick worked great just added enough stock to cover and the texture is spot on.
Best Chef by far. Can't wait to make this menu for Thanksgiving!
❤❤❤ A video everyday for a week! What a lovely treat, and this soup IS a treat! Praying that you all are safe from that little tart, Nicole! ❤❤❤
The production quality of the latest videos is top notch too.
9:12 I don't know when you did this, or why I just now noticed it, and I've watched every video you've made for the past year and a half, but you framed the Time Magazine cover about butter. 😂😍
This video was amazing, loved it,and leaned Sooo much. This cook is great,I'll watch him for ever. Thanks.
You'll always be my favorite chef! Another amazing recipe, I'm going to make this for Thanksgiving for sure!
I always do it really simple. Cut squash in half and roast for about an hour at 350 along with shallots and garlic. Chop and add cream and some chicken stock. That's about it other then blending it together. Simple and yummy.
Mmmm definitely gona try this one.
I like the way Jack shows a separate video inserted on the screen. Great soup and crew, Chef. Thanks for doing Thanksgiving all week like last year.
I've recently made squash soup, I put a chilli in as well for a bit of heat and I roasted the squash beforehand. It was awesome!
Dear Chef Jean Pierre this soup looks beautiful! Thank you for all you do!!! I can’t wait to make this! ❤😊
Great for today’s weather in Florida
Never change your cameras ....they produce awesome quality videos 🤩
Good show!!!
I'm glad somebody else doesn't peel the ginger besides me.
Excellent soup my friend.
The greatest human to ever live!!!
🙏🙏🙏😊
Soup looks terrific!
Will be going on my table this Thanksgiving.
Thanks Chef Jean-Pierre 👍
I didn't see salt in the croutons, I usually salt them so they make a good contrast with the sweetness of the soup and the squash. Great recipe, tested many times! :)
Wow, looks amazing! Not sure I'm going to puree the butternut but holy momma mia!
Thank you very much Sir from my heart as always 🥰🙏
So so delicious Chef J-P, the bacon gives the soup a delicate smoky taste and this marry perfectly with the other vegetables you put in. Moreover, your touch with cumin, heavy cream and sherry turn a normal vegetable soup into a delicate, full of flavor and healthy starter. Congratulations you deserve a toast with a Sauvignon Cin Cin my Chef 🙂
I made this delicious soup today. It is the best! Can't wait for thanksgiving to have the rest and share it with my family.
I just made this .. half of the pot is in the freezer for Christmas. The rest will be eaten next week. Delicious 😋😋😋. I can't wait to try it with the croutons!!!! 😁
I need an industrial immersion blender! And butternut squash soup is my favorite! YUM.
Very nice Chef Jean-Pierre. My version is no celery but tart apple addition like Granny Smith and I thought it was my secret with the fresh ginger, HA. I love the tip/addition of the cream sherry!!! Thank you for that:) I edit to say that the only time that I have ever had sherry in soup was in Pennsylvania from a well know restaurant famous for snapper soup. It was called the "Blue Ball Hotel" and is long gone. Memory lane there!!!
Another fun day watching Chef Jean-Pierre ! Thank you Chef!
Just made this soup with a few cheats ie storebought stock and it was a hit thanks Chef Jean Pierre
Thank you for sharing!! I'm looking forward to making this soup for hosting my Thanksgiving dinner. God Bless you Chef
One of my favourite soups. Thanks for sharing our version. 👍❤️😊
Great food, Great Chef, Great atmosphere, Love your videos and the commitment you put in to making us feel at home while we watch, learn & laugh.🧑🍳👏
In our region (the south of Austria, to be precise the province of Styria) a very plain version of pumkin cream soup is traditional (well, for those who still cook...) Just onion, pumpkin, (beef or vegetable) stock and cream. But served with a very local speciality, a drizzle of pumkin seed oil!
Well, next time, I'll try JP's version and add bacon, leek, celery and some Sherry or Masala...😉
It’s that time of year where I make this soup again, I like to combine this recipe with the recipe for the roasted butternut squash soup
Yesterday, we made our Thanksgiving soup. We used bacon and clarified butter to saute the onions...then added the roasted Butternut Squash and Sweet Potatoes, together with carrots and celery., enmeshed in our homemade chicken broth. Added some Bourbon and hazelnut liquor...then pureed into a silky smooth soup. Delicious!!!
Next up... Turkey Gravy...tomorrow.... So, on Thursday, all we have to do is roast Turkey.....
My Favorite Holiday... Thanksgiving!!!
One of my favourite soups , I've never added ginger or sherry but I will definitely try it with it very soon.
Such a fantastic show and you're so good at making it fun and interesting.
great recipe. i will make some this week-end
I could use the big blender on my boat as an outboard motor haha. Nice soup.
WOW, looks great. You are the best teacher ever! THANK YOU for sharing all your knowledge and skills. GOD BLESS YOU.
I like the blender you could blend the whole garden with that
Chef, you are talented! This looks yummy. thank you for sharing.
These deserve more likes.
Thank you my friend😁😁
Nothing fancy!
- goes ahead and makes a wonderful design on the soup.
I love the the industrial immersion blender, used it everyday, making gravy,fondue,dressing,white,bean soup
Isn't that actually an electric boat motor?
I’M MAKING THAT! It looks SO GOOD! And those “Brioche Croutons!!!” ❤
Lovely show. Happy Thanksgiving Chef and crew.
This soup is seriously amazing! I made it today using the Roasted Chicken Stock instead of the Classic Chicken Stock and it was delicious. I’m putting some in the freezer for Christmas Eve. Thank you Chef!
I made this today due to the weather being cold. So flavorful! Thank you, love your videos!
Love your trolling motor.
Very impressive Robot Coupe. Chef. Nice recipe. Thanks for sharing
Hi Chef Jean-Pierre! That soup looks delicious! I will be adding it to my folder for sure. Thank you so much for sharing!
Chef I'm doing a Friendsgiving the Saturday before Thanksgiving, and I know what I'm bringing! You're very much invited, and I'm sure will get a lot of love for the part of you that is there! Thanks so much for this!! 🤣❤❤
There's no holidays without motorboating the soup !
I'll have that... Beautiful!
Good evening Chef! I can't say I've ever had any squash, much less butternut squash in my entire life. I'm gonna have to make this!
Thanks Chef 👩🍳. Hope all is well from hurricane. God Bless.
chef pierre if this is you please put it in your next video
I have some leftover kabocha that I roasted but I think I might use it in this application and freeze it so it doesn't go bad. Great idea and thanks, chef!
Looks Fantastic Chef thank you so much, looking forward to making this soup, God Bless Chef.
Love,love,love it!! Can’t wait to make this. Thank you!!
As always love your recipes! Thank you chef for your
time to teach us. God Bless you!
Chef, I made this soup today and it was fantastic. I will freeze it and serve it as a starter for Thanksgiving! Thank you so much for sharing such a great and simple soup that even I can make taste good!
Thank you very very good
Chef JP is the best! Great recipes with great teaaching and humor. What's not to love?!
You are such a great inspiration! Thank you!
Looks good, will try it. Made one years ago that I loved that also had apples in it. Sweetened it a bit.
Hi Chef, I'm still snickering about the way you pulled out the BIG ONE; the Tool Man Power version of the run-of-the-mill immersion blender. I want one now. 😁 And I'm totally going to make this awesome soup. Yummy
Thank you, Chef! Your recipe came as a blessing and the Favourite Thanksgiving Soup will be cooked and frozen for our Thanksgiving dinner. We love You.
I can't wait to make this! Thank you chef 👨🍳
I make very similar but also add carrots to the veg count and grate a bit of nutmeg with the spices for depth.
Looking forward to trying your cream/sour cream/Sriracha drizzle. Looks yum!
Glad you were in my recommended list.
Chef, I never would think I could teach you anything about things involving the kitchen but I always take the skin off ginger with the edge of an upside-down spoon. Works great and you don't lose any ginger.
Like our dear Chef J-P, I don't bother, just wash it well. Heck, I love the skin on potatoes too!
Yummy
Mouth is salivating! Another holiday gem. Thanks, Chef! ☺️
I laughed when you brought out the big immersion blender. I think I could use this for yard work🙂
Just finished adding all the ingredients, it smells delicious😋!!! Thanks Chef!!!
Tasted even better, I roasted the squash, got it nice, and browned up. Sooooo good!!!
looks wonderful chef! i'd love to see your version of the original bouillabaisse with rouille :D
OMG!! I want that "Boat Motor" blender!! Thank you - this is our favorite soup here and i love your sour cream trick at the end. Cant's wait to make this - just in time for the snowy days ahead. Thank you Chief!!
Making this tonight❤️
Chef. Thank you very much for the recipe, the soup was fantastic. It was a meal in and of itself. Super flavorful. You’re a great chef. Thank you so much.
You are adorable chef love watching you can’t wait to make this . 🌻🌻🌻
Another amazing recipe, many thanks to everyone involved in producing these beautiful little films. I have a butternut squash ready to be transformed into soup, leeks in the garden ready to pull. That’s our meal for tomorrow alongside a sourdough loaf that has just come out of the oven.
Yummy.
Making this today! Thank you Chef Jean-Pierre!
Hey Chef we will be making this soup for sure!!!!
Superbe! Merci, Chef!
I need a bigger freezer 🤣🤣 thank you Jean-Pierre ❤️
I loved the boat motor blender! You are a hoot!
I’m making this one. Thanks dear chef 🧑🍳