Butternut Squash Bisque Perfect Thanksgiving Soup | Chef Jean-Pierre
Hello There Friends, looking for the perfect Thanksgiving soup recipe? Join me in this week's class on how to make a Roasted Butternut Squash Bisque! Making it the perfect way to start of your Thanksgiving feast! Thank you for enjoying our videos and all the support! We thank everyone for our achievement of 100,00 Subscribers!
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5 Classic Soup Recipes To Warm You Up On A Cold Day
Hello Food Wishers! This is Chef John's Corporate Overlords back again with 5 classic soup recipes to warm you up on a cold day. When the weather gets chilly, don’t reach for a can! Chef John shows you how simple and rewarding it is to make your own homemade soup with classic recipes like French Onion, Creamy Tomato Bisque, and the best soup for a cold, Chicken Noodle. Whether you’re craving a comforting bowl of Minestrone or the autumnal staple Butternut Squash, Chef John has the right soup for you!
American French Onion Soup:
Minestrone Soup:
Chicken Noodle Soup:
Creamy Tomato Bisque Soup:
Roasted Butternut Squash Soup:
0:00 American French Onion Soup
6:06 Minestrone Soup
11:30 Chicken Noodle Soup
15:40 Creamy Tomato Bisque Soup
22:39 Roasted Butternut Squash Soup
Butternut & Cranberry Rice Pilaf
A tasty rice pilaf dish that is great as a holiday side or any time, really. It's buttery and packed with roasted butternut squash, cranberries, and golden raisins. Topped off with crunchy pine nuts, this vegetarian pilaf is easy to make and yummy.
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Roasted Squash with Cranberries
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Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network
Impress your guests all holiday season long with Ina's satisfying Warm Butternut Squash Salad!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 43 min
Prep: 15 min
Cook: 28 min
Yield: 4 servings
Ingredients
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
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Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network
You'll Eat Two Bowls! Chicken, Lentil and Butternut Squash Soup Recipe - Glen And Friends Cooking
You'll Eat Two Bowls! Chicken, Lentil and Butternut Squash Soup Recipe This easy flavourful chicken lentil soup or chicken lentil stew, features Butternut squash, but pumpkin would work in this soup recipe too.
Ingredients:
15 mL (1 Tbsp) olive oil
1 onion, chopped
750 mL (3 cups) butternut squash, cubed
30 mL (2 Tbsp) tomato paste
4 skinless, boneless chicken thighs, cut into bite-sized pieces
7 mL (1 ½ tsp) ras el hanout spice mix
Pinch red pepper flakes
Salt to taste
1 can lentils
1L (4 cups) stock (vegetable or chicken)
30 mL (2 Tbsp) flavourful vinegar to finish
Method:
In a Dutch oven over medium heat, add oil and then onion; cook until translucent.
Add chicken; browning on all sides.
Add ras el hanout, and tomato paste; cook until tomato paste starts to caramelise.
Add butternut squash, red pepper flakes and salt to pan; stirring constantly.
Stir in lentils and chicken stock.
Reduce heat, cover and simmer 15 - 20 minutes.
Just before serving stir in vinegar and adjust seasoning.
How To Make Ras el Hanout:
The vegan Squash Lentil and Chickpea Soup Recipe:
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