Empty My Fridge
Butternut Squash Bisque Perfect Thanksgiving Soup | Chef Jean-Pierre
Ingredients
- Butternut squash1–2
- Extra virgin olive oil1 tbsp
- Onion2 cups
- Leek · diced1 cup
- Celery1 cup
- Garlic · chopped2 tbsp
- Ginger · chopped1 tbsp
- Maple syrup2 tbsp
- Soy sauce2 tbsp
- Cumin½ tsp
- Nutmeg · ground¼ tsp
- Chicken stock5–6 cups
- Whisky¼ cups
- Sherry½ cups
- Sweet corn · frozen2 cups
- Cream¼ cups
- Black pepperto taste
- Sour cream
Instructions
- Prick the squash in the bulb with a sharp knife so steam can escape. Roast it at 375°F for about 90 minutes, until soft when pressed. Let it cool for 30 minutes, then peel, remove seeds and cut into chunks.
- Alternatively, peel the squash, cut into chunks and sauté in olive oil until golden brown.
- In a soup pot, heat the olive oil and cook the onions until golden brown. Add the squash, leeks, celery, garlic, ginger, soy sauce, maple syrup, cumin and nutmeg.
- Add the chicken stock, bring to a boil, then lower the heat and simmer gently for 60 to 90 minutes.
- Blend the soup with an immersion blender until very smooth.
- Stir in the corn, cream, bourbon, sherry, salt and pepper.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionGingerCreamCelerySour creamSweet cornLeek
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.