Homemade Restaurant Quality Butternut Squash Soup

as far as winter soups go this one is really hard to beat oh four michelin stars doesn't exist you say dude you haven't tried the soup now let's go all right let's start with what takes the longest which is the butternut squash so what i would do here is just take the very top and so if you're not familiar with a butternut squash this whole section is hollow and this neck as we call it is solid so we're going to roast the hollow poach the solid you shall see but what we want to do first is peel the neck and so just work your way around and you want to stop peeling where the butternut squash begins to curve you know and something i like to do when i'm cooking and especially when i'm doing a lot of veggies just keep a little bowl like this whether you compost or not it's just handy to have this bowl and then take it to where you need it and then so what i'm going to do is make a cut right there at the bottom of where i peel and if you look right through here hollow right this one in half and now what you want to do is just scoop out these seeds which you can roast actually and so if you want to do that save those and just pop those on a sheet pan for now now with the neck we're going for about one inch cube so i'm going to slice into thirds like so lay those down thirds again sideways and i'll measure this out by putting my knife directly in between so i can see the half and from there i'll slice the half and then i'll slice the quarters same way you would do a sushi roll to get it consistent okay so before we continue on the first thing we need to do which takes the longest is roasted squash so i have all my halves cut here i'm just spraying them with a little oil any kind of neutral oil is fine this is just avocado man rosemary salt if you know you know and if you don't know i just posted the video yesterday so i'll put a link in the corner right now we're just going to hit it with a little bit of rosemary salt this is so perfect with squash this is totally extra you don't need to do it but if you want tuck a little piece of sage in there it will stick with the oil and then flip that upside down just going to be a nice little aromatic in there that creates this little sage perfume steam in the cavities of these butternut squash because they are roasting upside down like this now we're just gonna bake at 375 until fork tender leek shallot onion with the onion just straight in half like so root end right here tiniest little piece peel it up turn it sideways and we're just going to julienne does not need to be perfect when you get about three quarters of the way through flip continue into a receptacle almost forgot i already did it but you want to make a little v-cut like this to get that root out before this now the leak we're going to peel it down a bit leaks are notoriously dirty so i'll get it about there and from here i'll just slice into rings now when you get up here this isn't trash all you need to do is peel back a couple more layers like so and all of that is amazing the unfortunate thing with leeks because of the way they grow they trap a lot of sand and dirt so the only way to really clean them properly is to drop them in water like this and then pull them out which will leave all that sand trapped at the bottom you know give them a good rinse and then what you can do is just pick it out like so drop those in there no more sand last thing just slice up your shallots same thing julienne just like the onion add the shallots to the onions and the leeks last but not least some nice bunched carrot and with these take the top i'm just going to cut it into nice rounds just make sure when you're getting towards the thinner bottom you're cutting them longer right and add that to the onions oh and by the way nice bunched carrots like this i don't peel them i only scrub them with the scrubby side of a clean sponge and it does a really good job all right nice large pot heat on about medium heat just a little neutral oil this is just avocado but you can use whatever canola grapeseed go ahead and add in your carrots and all your onions work it in and we'll just begin cooking this down okay it's been about five minutes and remember we're just sweating this no color this is looking good i'm now gonna add some crushed garlic full recipe will always be in the description but i'm gonna keep saying it and then we're gonna add in all the necks of the squash plus our seasoning which is a little more rosemary salt if you know you know mix this in same deal keep the heat medium to low so it's only sweating and we'll sweat down the garlic and squash for a few minutes making sure nothing has any color and then we'll add our stock in this case veggie stock also sergeant gilbert in the house reporting for duty as much as you like pepper is a preference i love pepper now i turned up the heat to medium high i'm going to add my stock in this case we're using vegetable stock i've tried making these butternut squash soups with meat stocks like chicken for example and i just think it's always better with veggie it's just a cleaner taste and something to note this dish will have bacon as a garnish but you can simply just leave that out for an incredible vegetarian dish and even if you want to go vegan with it instead of putting cream in the end like we'll do try coconut milk that would be amazing let's check on our squash they've been going for about 25 minutes probably not done but they're really close let me give these another about 10 minutes probably about 35 total and they'll be good now just simmer down and let this thing simmer medium high heat and as soon as those squash are done roasting and a little cooled down we're going to add the roasted squash to this which brings in that beautiful roasted flavor okay these are done after 35 minutes i just let them cool down for about 15 and what we want to do now is just scoop out all that flesh and simply add it to the rest of your soup and you want to do that when these are just about fork tender a little pop medium heat whole stick of unsalted butter we're making brown butter to add to the soup this makes it insane you can see the butter starting to brown a little around the edges here and i'm going to keep stirring so the milk solids will brown evenly from milk you get cream from cream you get butter right so there's little bits of cream and milk residue left over from the butter making process and when we cook the butter like this and we brown it you can see these bubbles starting to form it's just beginning to start to brown we brown those milk solids and we bring out the most beautiful nutty aroma i'm 100 sure you've made brown butter in a pan on accident like if you throw some butter in a pan and then you throw an egg in that butter is a little brown probably a flavor you've always loved but never realized it i can literally see it happening now i can see these little brown dots i can also smell the aroma we're just about done turning that off you can see it right nice caramel color straight into the soup just be careful a little scary but it's okay give that a good mix everything's nice and fork tender right now the soup is good we're gonna shut it off let it cool down just a little before blending it's not the best soup ever unless we have some incredible garnishes so let's get to it okay here's a trick for chives i really love damp paper towel fold it in half half again half one more time lay it out bunch up your herbs go near the base of the chive like so and roll up firmly but not too tight you got this neat little package come up to the top here a lot of these tops are usually frayed so i'll just get rid of them like that nice sharp knife really important and we're just going to start guiding through there's a lot of fine dining restaurants where when they hire a new chef they'll have them do something like cut chives or brunoise a shallot or maybe make scrambled eggs because if they can nail those simple things you know they got the stuff and this you can just keep in a tupperware in the fridge and just pull it out as you need it the little bit of damp paper towel helps to keep it really nice and fresh some nice french bread and what i did with this was just put it in the freezer 20 minutes that's going to allow me to get some really nice clean slices and i want some thin little crustinis for this soup that's what i'm talking about this is how i like to do crostini a lot of olive oil some kind of salt we're hitting the rosemary salt again because it just makes sense and so i'll season that oil a little bit like so i'll take all my pieces of bread boom boom boom lay them out i don't want to take an hour and a half to make a crostini you know what i mean boom boom boom boom boom and just mix like this they don't have to be perfect flip so and then i'll just bake these at 375. about 12 15 minutes on the crusty and you got a tiny bit dark for my liking but it's fine last but certainly not least some bacon which i also froze and then pulled out for about 15 minutes and what i'm going to do with this really don't need it to be absolutely perfect i'm going to cut into rough square shape just from a whole pack of frozen bacon like this now i'll turn the whole thing sideways and we'll just slice into cubes like this straight into a cold pan get rid of this board cook that bacon over about medium medium-high heat and if you want you could just as easily bake the bacon and then chop it up this is a small detail but when the bacon renders down and cooks in its own fat and gets crispy that way it's just slightly better just slightly less dry but either way we'll be fine there we go just about 10-12 minutes on the bacon it's nice and crispy just gonna drain out all this fat and then just get the bacon on some paper towel and those are good bacon bits let me tell you let me squeeze in one last little garnish creme fresh whipped for about five minutes gonna make it really light and airy just like whipping cream only one thing left to do now the soup is hot but not like scolding boiling hot there's steam coming off it's hot we're gonna fill up our blender about halfway this is an incredibly expensive but the best blender in the world in my opinion i'm gonna put a link to this one as well as a budget one which was my last blender which was really great for the price in case you are wondering about blenders and we're going to pour a little touch of warm cream in with every batch now pop your lid on towel over the top right you need the heat to be able to escape so just a towel over like that loosely and we'll just give it a really good blend just about a minute now we gotta taste make sure the seasoning is there god that's good so we're good now into your pot over here whoo silky smooth and repeat with the rest this is a semi-thick soup but if you want it thinner add more stock you want it thicker add less stock let's finish starting with your beautiful soup a little touch of olive oil sergeant gilbert in the house you know what it is black pepper what i'm going to do here is just a line of chives over off on one side bacon over here nice quinnell of our whipped cream fresh right in the middle oh my gosh and of course last but certainly not least just tuck in your two little crostinis off on the side like this my friends insane my friends i'll see you tomorrow yeah until next time you know i love you and i'm out

Channel: ThatDudeCanCook

Views: 283,349

Keywords: butternut squash, butternut squash recipe, soup recipes, butternut squash soup, winter recipes, fall recipes, how to make butternut squash soup, roasted butternut squash soup, pumpkin soup, healthy soup, easy soup recipe, roasted squash, butternut squash soup recipe, soup recipe, butternut soup, vegetable soup, holiday recipes, comfort food, healthy recipes, vegetable soup recipes, vegan recipe, thatdudecancook, easy soup recipes, best soup, best soup recipe

Id: fbdQ3Mxsp0c

Length: 10min 40sec (640 seconds)

Published: Sun Dec 12 2021