This soup was inspired by a Thomas Keller recipe although I do it a little differently, the techniques and approach to this soup are very french in nature I would say. Hope you all enjoy this hearty winter recipe as much as I do!! 5 videos down and 25 to go......SEE YOU TOMORROW!!
The Vitamix blenders are amazing and last forever. I had one 15 years and then a little plastic ring on the base cracked. The company sent me a replacement part for cheap money a long with clear instructions for installation and has been gooing strong ever since. Great quality and customer sercice and I believe made in America.
Chef, I’ve been making this soup for years. But now you’ve just shown me several super upgrades: the sage leaf, rosemary salt, the brown butter. Just brilliant. Thank you!!!
I made this yesterday along with the rosemary salt. Wow...love it! It paired well with grilled cheese sandwiches.Even my five year old son requested that I put some in his lunch for kindergarten. You, dude, can cook, and now, so can I.
Dude I cooked it is insanely good. Browned butter… no words) as an experiment I used cold smoked salmon instead of bacon and added roasted with Rosemarie salt pumpkin seeds. This makes it almost completely different dish and I liked it! Thank you!
Just made this… it’s amazing. Best butternut squash soup I’ve ever had. I did a half recipe which was perfect for 2 people and still had leftovers. To cut the fat a tiny bit, I used half & half instead of heavy cream.
Going to try this for sure. Already leveled up by making Rosemary Salt, Melted Onions, and Reverse Searing a rib roast these past few weeks. Thanks for such great tutorials and guides, I've become more confident with my cooking!
Wooo I just tried your brown butter in the butternut squash soup. It was fun to cook while having you on. You were the only one who suggested this as I like having vids of the dish whilst I cook it. Will try the “if you know you know” salt when I get some from my garden.
Your reaction to the tasting at the end got me roped in, because I react similarly when a food delights me. I bought the supplies and made this last night in advance of a dinner I'm hosting tomorrow. I didn't do the rosemary salt (I will next time), but I did use a rosemary-heavy bouquet garni, and put some rosemary sprigs with the sage leaves. I also added one minor step...cooked down some Sauvignon Blanc with the onions before adding the squash necks and broth. This soup is gd delightful. It's fan-freaking-tastic. Even without the garnishes I blacked out and ate 3 bowls. I hope my guests like it as much as I do. Thanks for sharing it. Loving your channel.
Hahahahaha! "...blacked out and ate three bowls." :D I've put half the soup away for meal prep, but I have the other half right here in the bowl in front of me!
Some people see cooking as a chore I absolutely love it and I love having fun doing it, it's absolutely obvious you do as well. Thanks for the great recipes
Those Vitamix blenders really are worth every penny. I remember when the kitchen I used to work in got one, and it worked so well that I could skip the straining step when I made pureed soups. I tried it with my first batch, but nothing was left in the strainer. That's how good they are.
I used to think people who spent $300-$400 on blenders were total chumps, mostly because my father-in-law only used them to make protein shakes. But then when I started to learn to cook, I finally splurged on the Vitamix 5200 series and OMG I totally get it now. Other blenders like the Ninjas just aren't even the same kind of appliance! And you are 100% right about that soup straining! When I make asparagus soup with this thing, it all just passes right through the strainer, so I don't even use my chinois anymore for that. It's also amazing for french ice cream custards! You can cream the sugar/yolks in it first, and then stream in the hot cream with it still running. Helps to manage the tempering process in a snap. I also love it for homemade tahini. SUPER smooth. Just get yourself a Vitamix and don't look back people. It'll last forever and bring some joy to your kitchen! But beware, one piece or advice. Try to find one with the right shape blender cup. Some of the newer models are much more square and have large bases, which I do not prefer. Sure they can blend large things well and fast, but they are not so great when you need to make a smaller batch. For example, if your'e making a smaller batch of something, the narrower base of the 5200 model is very versatile and helps control the process, whereas the bulkier models will fling everything around with a mess when you don't add enough ingredients. Like that french ice cream custard I mentioned, when I cream the yolks and sugar, it all funnels nicely into the 5200 blender cup, so I can make a 1.5qt batch, but if I was using one of the fatter blender cup models, the yolks would be to shallow for it and they would fling all over and stay grainy instead of becoming a cohesive cream, and I would have to double or triple the recipe to get the blender to work properly. The only trade-off with this is that the 5200 model's smaller conical base means it might take a little longer to purée larger batches, but that sacrifice is far worth it IMO. Just my 2¢
Enjoy you have a super personality, you get to the point without cluttering your vids with useless glamor shots. Your channel just gets better and better. Personality wise 700 POINTS hands down, good luck U got it
I just tried it and it did come out amazingly. The combo of half-cooked-half-baked squash is absolute gold and was the tweak I absolutely needed in my cooking life. However, I feel like there's a certain issue with fine dining cuisine that becomes obvious in this case: It relies on an exceeding amount of fats, wether it's the notorious deep frying or an overwhelming combination of butter, cream, creme fraiche (and even bacon) like here. If you prepare this dish for a special occasion - fair enough. But imho a squash soup should work for a nice weeknight dinner as well. It's supposed to be comforting, yes, and that browned butter just hits the spot, true indeed - however, the additional cream + whipped creme fraiche on top I just skipped. Also swapped the bacon for some glazed and salted roasted walnuts, which works pretty well as a vegetarian garnish. I guess the extra dairy fats would have given the soup even more kick, but it was also very, very satisfying without it.
No hate though. I'm super happy to have found this recipe and will do it again asap! Just my two cents regarding the dairy part of this fantastic soup.
@@jtcarbonaro7566 Good points on the amount of fat in this dish as shown. Also, he mentions you can make it vegan by using coconut milk rather than cow's milk, but that doesn't answer the question of how to substitute for the brown butter....
Did it this year with my girlfriend. It was absolutely delicious! Very creamy, very tasty. We did a version with croutons instead of crostini, and we added some fried sunflower seeds and fried sliced almonds (we would use some fried pumpkin seeds if we had them). Thank you for the recipe!
All I can say is Wow! First I made a batch of Rosemary salt, later want to try to make a batch of herbal salt with Oregano, Thyme and Basil for Pasta dishes. I am one that tends to over-flavor the food, but this turned out nice. Very smooth and nothing over-powering. There was room for more salt and pepper, but as it is, others liked it. I didn't have leeks or scallions, but used a few green onions and a stalk of celery. I used Ghee instead of butter, as all our butter was salted. I took the time to do the prep, especially getting the butter-nut squash ready. Once the tray of squash went into the oven, it was time to start sauteing the onions and garlic. I only used one box (4 cups) of vegetable broth, but at the end a nice thick consistency that tends to pile up a little on the spoon. Just thick enough that I could have drank it out of a mug and had a nice butter-nut squash soup mustache. If this soup had been served to me in a restaurant, I would have thought, "I'm coming back for the soup". And for those looking for Keto-Friendly or Low-carbohydrate options, this soup passes the test.
Thats great news David! glad you could find inspiration and use the ingredients you had to make something truly special. I hope more people will do the same!
And I was just getting by with butter, brown sugar, and curry powder with soup in a box !! WOW! I did not know it was that easy to break a squash down. Wow!
I just made this but subbed cushaw squash that I had previously roasted and frozen and used my immersion blender and added about 1/4 cup white cooking wine & a dash of nutmeg. It was incredible. That brown butter trick is fun too. Love the rosemary salt.
Butternut (or Winter squash, as we called it growing up) soup has been a staple in my house. I cannot wait to try the touches you have added to this simple peasant dish.
I made this tonight! I only did a partial puree just because we like that texture; I also left carrots out as I’d forgotten to buy them. Didn’t matter - the flavor was outstanding.
OMG of all unholy fudgsicles!!! This is the best butternut squash soup I've ever had - made by self or other...I didn't even follow the recipe to a t - always practicing and refining! Thanks a thousand, Dude! Man...spoons thrown, counters slapped. This is good. (Fridge is unfortunately not mine or I could dedicate it to punching bag duty.)
Sonny! Youre the best. I just learned a ton. Gonna buy your cookbook for family members as gifts this year. I honestly was kind of going through a rough patch earlier this summer and just stumbled upon your egg videos. Starting to care about how I cooked my food help me care about what I was eating and eventually I started to take better care of myself. Keep up the good work and I hope you find heaps of success!
I can highly recommend pumpkin oil for the last drizzle over the top. Just another extra layer of flavor. The best here in Europe is from Austria. Horseradish is also a nice touch at the end that we do here. Gongrats on the great content!
I love that you didn’t add cinnamon and all that crap that makes it sweet. This is like the only savory butternut squash video I could find. Looks so good!
I just made a vegan version of this and I love it! I used vegan butter (I buy miyokok's brand, it browns beautifully) and coconut milk. Plus I toasted some pecans in a mixture of tamari, maple syrup, liquid smoke and coconut oil. Yum! sourdough crostini with rosemary salt was delicious too.
Another thing you can down with the bottoms of winter squash is put some butter, cinnamon, and maple syrup into the bowl of the squash and bake covered on a deep baking tray with a little water at 350 for maybe 30-40min. Comes out like a dessert, so good.
You’re awesome to watch!! I had some fresh rosemary and a butternut squash, I looked up if they go together, and this is where I landed! Thank you so much for all the cool tips 😀 I’ll be back 👍
This came out great. Had it f for dinner. The next day I served it for lunch with the grilled cheese sandwich recipe you shared. Incredible combination!
So I rarely write comments but I did want to say the soup is excellent. Made the rosemary salt and soup tonight. This is the best butternut squash soup I’ve come across and I’ve made many. I do wish the recipe was a bit more precise but I understand some of it is to taste. I think the two things that really probably made this soup the best so far was the rosemary/sage combo from the salt and the brown butter.
Going to make the gruyere, parm puffs next. I'm selfishly glad I don't have to share this...but I also may need some help eating all these fantastic recipes haha 😄
That sounds absolutely delicious. I made squash soup the other night after roasting some squash with salt and pepper, lots of butter and maple syrup. Blended it down and couldn't believe how good it was. Love all the fat! All good for you!
Loving That Dude can Cook dailies because that Dude can Cook! I do similar to Brussels but just add dried garlic flakes through a grinder before roasting. Yes!
This recipe looks awesome, and with the fall around the corner, it will be my first soup to make. I do have a question for you Chef and it has to do with your cutting board in this video. The corners, on both sides, have what appears to be "counter anti-skid pads. Are these something you made yourself? It looks like such a great idea. Thanks as always for the great cooking videos. Keep it up and keep beating the heck out of your old fridge as it shows your passion for cooking.
Nice little trick, you can push the meat of the squash through a resting rack by pushing on the peel. Then just scrape the skin off, you end up with more product with less peel.
A fun thing to do is to watch his videos with someone who has never seen his videos and then watch their facial expressions when he attacks the refrigerator.
That is so funny! I was in Costco today and saw butternut squash and thought "hmm I should buy that so I can make some soup as soon as thatdudecancook posts a video" COINCIDENCE???? I THINK NOT!!!
This soup was inspired by a Thomas Keller recipe although I do it a little differently, the techniques and approach to this soup are very french in nature I would say. Hope you all enjoy this hearty winter recipe as much as I do!! 5 videos down and 25 to go......SEE YOU TOMORROW!!
Love the grind
UFC picks for tonight?
Another great video btw!!
It looked amazing 😍
It really seems like that dude can cook
Awe Man that looks good!
The Vitamix blenders are amazing and last forever. I had one 15 years and then a little plastic ring on the base cracked. The company sent me a replacement part for cheap money a long with clear instructions for installation and has been gooing strong ever since. Great quality and customer sercice and I believe made in America.
I wish I could say the same for my Blendtec 😞 I’ll try the Vitamix 👍
@@theVanishingGladiator I think you will really like it. It is a bit of an investment.
Chef, I’ve been making this soup for years. But now you’ve just shown me several super upgrades: the sage leaf, rosemary salt, the brown butter. Just brilliant. Thank you!!!
He definitely knows how to put his own spin on a recipe, that's for sure, eh?
th-cam.com/video/kjlLdVT9bLw/w-d-xo.html
I made this yesterday along with the rosemary salt. Wow...love it! It paired well with grilled cheese sandwiches.Even my five year old son requested that I put some in his lunch for kindergarten. You, dude, can cook, and now, so can I.
Dude I cooked it is insanely good. Browned butter… no words) as an experiment I used cold smoked salmon instead of bacon and added roasted with Rosemarie salt pumpkin seeds. This makes it almost completely different dish and I liked it! Thank you!
th-cam.com/video/kjlLdVT9bLw/w-d-xo.html
smoked salmon sounds great
Just made this… it’s amazing. Best butternut squash soup I’ve ever had. I did a half recipe which was perfect for 2 people and still had leftovers. To cut the fat a tiny bit, I used half & half instead of heavy cream.
Going to try this for sure. Already leveled up by making Rosemary Salt, Melted Onions, and Reverse Searing a rib roast these past few weeks. Thanks for such great tutorials and guides, I've become more confident with my cooking!
th-cam.com/video/kjlLdVT9bLw/w-d-xo.html
Wooo I just tried your brown butter in the butternut squash soup. It was fun to cook while having you on. You were the only one who suggested this as I like having vids of the dish whilst I cook it. Will try the “if you know you know” salt when I get some from my garden.
Butternut and sage are best friends! But that rosemary salt just makes perfect sense!! Thanks Dude!! 🙏
Your reaction to the tasting at the end got me roped in, because I react similarly when a food delights me. I bought the supplies and made this last night in advance of a dinner I'm hosting tomorrow. I didn't do the rosemary salt (I will next time), but I did use a rosemary-heavy bouquet garni, and put some rosemary sprigs with the sage leaves. I also added one minor step...cooked down some Sauvignon Blanc with the onions before adding the squash necks and broth. This soup is gd delightful. It's fan-freaking-tastic. Even without the garnishes I blacked out and ate 3 bowls. I hope my guests like it as much as I do. Thanks for sharing it. Loving your channel.
Hahahahaha! "...blacked out and ate three bowls." :D I've put half the soup away for meal prep, but I have the other half right here in the bowl in front of me!
Some people see cooking as a chore I absolutely love it and I love having fun doing it, it's absolutely obvious you do as well. Thanks for the great recipes
Hahahaha throwing stuff cracked me up... love this guy!🤣🤣
Just finished making this and now I fully understand your reasoning for the refrigerator abuse. It was amazing, thank you!
Those Vitamix blenders really are worth every penny. I remember when the kitchen I used to work in got one, and it worked so well that I could skip the straining step when I made pureed soups. I tried it with my first batch, but nothing was left in the strainer. That's how good they are.
100% The silkiness you get is amazing
I agree. I cringed when I shelled out the money. But now I can't live without it and feel it's worth every penny.
I used to think people who spent $300-$400 on blenders were total chumps, mostly because my father-in-law only used them to make protein shakes. But then when I started to learn to cook, I finally splurged on the Vitamix 5200 series and OMG I totally get it now. Other blenders like the Ninjas just aren't even the same kind of appliance! And you are 100% right about that soup straining! When I make asparagus soup with this thing, it all just passes right through the strainer, so I don't even use my chinois anymore for that. It's also amazing for french ice cream custards! You can cream the sugar/yolks in it first, and then stream in the hot cream with it still running. Helps to manage the tempering process in a snap. I also love it for homemade tahini. SUPER smooth. Just get yourself a Vitamix and don't look back people. It'll last forever and bring some joy to your kitchen!
But beware, one piece or advice. Try to find one with the right shape blender cup. Some of the newer models are much more square and have large bases, which I do not prefer. Sure they can blend large things well and fast, but they are not so great when you need to make a smaller batch. For example, if your'e making a smaller batch of something, the narrower base of the 5200 model is very versatile and helps control the process, whereas the bulkier models will fling everything around with a mess when you don't add enough ingredients. Like that french ice cream custard I mentioned, when I cream the yolks and sugar, it all funnels nicely into the 5200 blender cup, so I can make a 1.5qt batch, but if I was using one of the fatter blender cup models, the yolks would be to shallow for it and they would fling all over and stay grainy instead of becoming a cohesive cream, and I would have to double or triple the recipe to get the blender to work properly. The only trade-off with this is that the 5200 model's smaller conical base means it might take a little longer to purée larger batches, but that sacrifice is far worth it IMO. Just my 2¢
Enjoy you have a super personality, you get to the point without cluttering your vids with useless glamor shots. Your channel just gets better and better. Personality wise 700 POINTS hands down, good luck U got it
I just tried it and it did come out amazingly. The combo of half-cooked-half-baked squash is absolute gold and was the tweak I absolutely needed in my cooking life. However, I feel like there's a certain issue with fine dining cuisine that becomes obvious in this case: It relies on an exceeding amount of fats, wether it's the notorious deep frying or an overwhelming combination of butter, cream, creme fraiche (and even bacon) like here. If you prepare this dish for a special occasion - fair enough. But imho a squash soup should work for a nice weeknight dinner as well. It's supposed to be comforting, yes, and that browned butter just hits the spot, true indeed - however, the additional cream + whipped creme fraiche on top I just skipped. Also swapped the bacon for some glazed and salted roasted walnuts, which works pretty well as a vegetarian garnish. I guess the extra dairy fats would have given the soup even more kick, but it was also very, very satisfying without it.
No hate though. I'm super happy to have found this recipe and will do it again asap! Just my two cents regarding the dairy part of this fantastic soup.
@@jtcarbonaro7566 Good points on the amount of fat in this dish as shown. Also, he mentions you can make it vegan by using coconut milk rather than cow's milk, but that doesn't answer the question of how to substitute for the brown butter....
Just repeat as you eat, "The French aren't fat, the French aren't fat..."
Such a robust recipe - it can stand up to some pretty serious tweaking without losing its charm.
@@thecookbrooke167 True!
Did it this year with my girlfriend. It was absolutely delicious! Very creamy, very tasty. We did a version with croutons instead of crostini, and we added some fried sunflower seeds and fried sliced almonds (we would use some fried pumpkin seeds if we had them). Thank you for the recipe!
That brown butter makes anything taste better, more delicious with a depth of flavor. That's the best tip ever I heard!
All I can say is Wow! First I made a batch of Rosemary salt, later want to try to make a batch of herbal salt with Oregano, Thyme and Basil for Pasta dishes.
I am one that tends to over-flavor the food, but this turned out nice. Very smooth and nothing over-powering. There was room for more salt and pepper, but as it is, others liked it. I didn't have leeks or scallions, but used a few green onions and a stalk of celery. I used Ghee instead of butter, as all our butter was salted. I took the time to do the prep, especially getting the butter-nut squash ready. Once the tray of squash went into the oven, it was time to start sauteing the onions and garlic.
I only used one box (4 cups) of vegetable broth, but at the end a nice thick consistency that tends to pile up a little on the spoon. Just thick enough that I could have drank it out of a mug and had a nice butter-nut squash soup mustache.
If this soup had been served to me in a restaurant, I would have thought, "I'm coming back for the soup".
And for those looking for Keto-Friendly or Low-carbohydrate options, this soup passes the test.
Thats great news David! glad you could find inspiration and use the ingredients you had to make something truly special. I hope more people will do the same!
And I was just getting by with butter, brown sugar, and curry powder with soup in a box !! WOW! I did not know it was that easy to break a squash down. Wow!
I just made this but subbed cushaw squash that I had previously roasted and frozen and used my immersion blender and added about 1/4 cup white cooking wine & a dash of nutmeg. It was incredible. That brown butter trick is fun too. Love the rosemary salt.
Butternut (or Winter squash, as we called it growing up) soup has been a staple in my house.
I cannot wait to try the touches you have added to this simple peasant dish.
th-cam.com/video/kjlLdVT9bLw/w-d-xo.html
Good ol' fridge freezer got some extra attention today. No wonder, that soup was a solid 10. 👌
I just made this tonight. It was amazing. The girlfriend was beyond impressed and informed me I need to make it a few times per year.
I made this tonight! I only did a partial puree just because we like that texture; I also left carrots out as I’d forgotten to buy them. Didn’t matter - the flavor was outstanding.
This was literally the most chill cooking video ever until he tasted the soup. What a journey that was.
OMG of all unholy fudgsicles!!! This is the best butternut squash soup I've ever had - made by self or other...I didn't even follow the recipe to a t - always practicing and refining! Thanks a thousand, Dude! Man...spoons thrown, counters slapped. This is good. (Fridge is unfortunately not mine or I could dedicate it to punching bag duty.)
Loving these daily uploads. Been waiting for them each day!
Thanks! Gonna switch to posting in the mornings next week just FYI
@@thatdudecancook great to wake up to one of these videos!
Every video feels like I level up in cooking! Thank you!
Sonny! Youre the best. I just learned a ton. Gonna buy your cookbook for family members as gifts this year. I honestly was kind of going through a rough patch earlier this summer and just stumbled upon your egg videos. Starting to care about how I cooked my food help me care about what I was eating and eventually I started to take better care of myself. Keep up the good work and I hope you find heaps of success!
Butternut squash soup or bisque is always my favorite go to warm comfort food for the colder seasons. Definitely giving this a try
Going do this right now! Just bought a butternut squash today at Aldi's for $.89 cents!
I had a buddy who was a chef (he only lacked the qualifications) and he made butternut soup that was legendary. This looks like it may exceed that.
I don't think I've cooked any of Sonny's recipes to the T, but his videos have taught me a ton.
I can highly recommend pumpkin oil for the last drizzle over the top. Just another extra layer of flavor. The best here in Europe is from Austria. Horseradish is also a nice touch at the end that we do here. Gongrats on the great content!
I love that you didn’t add cinnamon and all that crap that makes it sweet. This is like the only savory butternut squash video I could find. Looks so good!
One of the best appreciations of food ever witnessed.
I just made a vegan version of this and I love it! I used vegan butter (I buy miyokok's brand, it browns beautifully) and coconut milk. Plus I toasted some pecans in a mixture of tamari, maple syrup, liquid smoke and coconut oil. Yum! sourdough crostini with rosemary salt was delicious too.
Lmao, this is the first video I've seen on this channel but this dude cracks me up. What a great vibe
Another thing you can down with the bottoms of winter squash is put some butter, cinnamon, and maple syrup into the bowl of the squash and bake covered on a deep baking tray with a little water at 350 for maybe 30-40min. Comes out like a dessert, so good.
You’re awesome to watch!!
I had some fresh rosemary and a butternut squash, I looked up if they go together, and this is where I landed!
Thank you so much for all the cool tips 😀 I’ll be back 👍
This came out great. Had it f for dinner. The next day I served it for lunch with the grilled cheese sandwich recipe you shared. Incredible combination!
Thanks Sonny. One of my favorite soups. I really like your choice of garnishes.
Just followed the recipe 10/10, thank you!
So I rarely write comments but I did want to say the soup is excellent. Made the rosemary salt and soup tonight. This is the best butternut squash soup I’ve come across and I’ve made many. I do wish the recipe was a bit more precise but I understand some of it is to taste. I think the two things that really probably made this soup the best so far was the rosemary/sage combo from the salt and the brown butter.
This channel is so much better with a gas range and the tried and true side by side.
LOVE THIS RECIPE!!!!
You are THE best... always informative, to the point.. entertaining af... I have learned so much
first time watching this channel. man, I laughed hard when you blasted that fridge with a vicious knee! Wow this channel is dope
omg, you just attacked the fridge again! this is wild. I'm so intrigued
Made it, Ate it, now I'm gunna Rate it...KABOOM!!!! FANTASTIC!!! thank you, you are AWESOME!!!
Glad you liked it!!
Going to make the gruyere, parm puffs next. I'm selfishly glad I don't have to share this...but I also may need some help eating all these fantastic recipes haha 😄
Love the sage leaf sticker inside the halves that was a nice touch. Bet the house smells amazing and no ghosts, it’s a win win!
That sounds absolutely delicious. I made squash soup the other night after roasting some squash with salt and pepper, lots of butter and maple syrup. Blended it down and couldn't believe how good it was.
Love all the fat! All good for you!
This recipe is the absolute best!!!! Thank you.
This dude can definitely cook!!!!
Made it. Loved it. I added pumpkin seeds as garnish and used rosemary bread for crostini. So good
Loving That Dude can Cook dailies because that Dude can Cook!
I do similar to Brussels but just add dried garlic flakes through a grinder before roasting. Yes!
First, you are so funny.🤣🤣 Second, I plan to try this recipe tomorrow. So glad I found this video!
.....and it's summer in our part of the world. I'll have to wait before I can try this recipe..looks awesome!
Onyo is always number 1!
Thanks man. Took several elements from this recipe and it helped make a dish that was the star of the night!
Sonny needs his own show. It’s official.
I've never had butternut squash soup but wow that really makes me want some!
Tried this for our Christmas lunch over here in the UK.... Went down a storm so cheers!!
FREAKING GENIUS. Liked. Subscribed. Trawling the archives.
Love the vegetable playlist, would thrill for any more vegetarian content of any kind.
They invented. Star just for this dish! 👌👌👌
they had no choice
This is the best post ski pick me up. Put all the energy back in your bones.
I just made this and it's so wonderful! I had it with braised oxtail 😀
Dang, this looks beautiful! If you don't have crustinis some roasted pumpkin seeds on top are a nice way to add a bit of crunch too.
You are underrated my friend. You deserve 1 michelin Star. Maybe later more than One. I bet you will do so
Love your cookery! You should do a video of all your knives, tools, etc. But mostly knives. 🙂
This recipe looks awesome, and with the fall around the corner, it will be my first soup to make. I do have a question for you Chef and it has to do with your cutting board in this video. The corners, on both sides, have what appears to be "counter anti-skid pads. Are these something you made yourself? It looks like such a great idea. Thanks as always for the great cooking videos. Keep it up and keep beating the heck out of your old fridge as it shows your passion for cooking.
I love butternut squash! Can’t wait to try this recipe!!
Still laughing over the extra attention to the fridge this time lol😂😂!!!
th-cam.com/video/kjlLdVT9bLw/w-d-xo.html
1st time watcher. I like this ish!
I made it, it was delicious. My fridge took a beating.
Great as always. Someone should start a Sonny exclusive reaction channel called "That Dude Can Watch That Dude Can Cook"
OMG.. this was hilarious and fun to watch at the same time! Love the effort you put into making this recipe!
Wow i learned so much in such a short amount of time from this vid!! Thank you so much. Can’t wait to knee my fridge in astonishment over this soup
Dude the squash is just a flex on how sharp you're knife is. I see you.
your love and pride cant be faked
Thomas Keller is a huge inspiration for me!
same man!
im in love with this guy!! and his recipes are tasty!!!!!
Nice little trick, you can push the meat of the squash through a resting rack by pushing on the peel. Then just scrape the skin off, you end up with more product with less peel.
5 of 30! I've never had butternut squash soup, perhaps I may try it someday. We used to have acorn squash back in the day many moons ago.
th-cam.com/video/kjlLdVT9bLw/w-d-xo.html
You’re enthusiasm is incredible! God this is so great to watch!
Add this to the list....Made the grilled cheese for wife 2x and she thinks I'm secretly taking lessons somewhere.....I like this Dude!
I’m so glad somebody loves me.
brill but I love it with a little blended with chunks. great vid will try.
Yes sir!!! Keep on rockin these damn videos bro.
I’ve never had that dish before, but you make it look AMAZING.
Simply Souperb Sonny...😃 Cant wait to see what dish you cook next in the Flavour Factory.. 🍏🍊🍅
Wow I definitely need to give this recipe a try!!!!
Good to see ya back brotha!
Really digging the covert sage trick. Thanks!
Here in Austria we eat it with pumpkin seed oil and its amazing
That fridge gonna tap out like Dustin 👍
Mate, wow, that's my Xmas day soup. Looks amazing
9:42 this convinced me! I'll try this soup soon
I’m Lovin this stuff Sonny!! Thanks ✌🏻😎🤜👊
A fun thing to do is to watch his videos with someone who has never seen his videos and then watch their facial expressions when he attacks the refrigerator.
Love your videos man. I cook in a similar style as you, not been a chef though! Just love cooking at home. Keep um coming. God Bless ya.
That is so funny! I was in Costco today and saw butternut squash and thought "hmm I should buy that so I can make some soup as soon as thatdudecancook posts a video"
COINCIDENCE???? I THINK NOT!!!
He's been following you around. I think he's a Burberry fan, too....haha