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My Favourite Thanksgiving Soup Thanksgiving Recipe | Chef Jean-Pierre

Hello There Friends, My Favourite Thanksgiving Soup today! Even though I love making this Soup for Thanksgiving, I can eat this Butternut Squash Soup all year round! I love eating soup, and if you love soup just as much as I do you will never get tired of the amazing balance found in this soup. Let me know what you think in the comments. Be sure to keep an eye out for all the videos coming out during Thanksgiving!

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Ingredients

¾ pound of Bacon sliced
1 large Onion diced, about 2 cups
1 or 2 large Butternut Squash – peeled and cut into 1” cube, about 5 pounds total weight
1 pound Sweet Potatoes cut into 1” cube
2 large Leeks diced
2 large Celery diced
10 to 12 Garlic Cloves peeled
1 tablespoon Ground Cumin
1 tablespoon Fresh Thyme chopped
1 tablespoon Fresh Ginger grated or chopped
10 to 12 cups Chicken or Vegetables Stock
or whatever you need to “barely” cover the vegetables
½ cup Cream Sherry (optional)
¼ cup Whipping Cream
Salt & Black pepper to taste
1 tablespoon Parsley freshly chopped

For the Croutons:

5 to 6 slices of Brioche or your favorite Bread, cut into ½” cubes
2 tablespoons Unsalted Butter
1 tablespoon Garlic minced

For the Sour Cream Topping:

1 cup Sour Cream
2 / 3 tablespoons Heavy Whipping Cream
1 or 2 dashes Hot Sauce
Salt and Pepper to taste

Directions

Makes 8 to 10 Servings

In a heavy soup kettle, heat the bacon and let it render its fat for a few minutes at low heat. Add the onion and cook until light golden brown. Add butternut squash, potato, leeks, celery, garlic, cumin and ginger. Add the stock and bring to a boil. Lower the heat and cook gently for 45 minutes. Or until the vegetables are tender.
Using a hand-held immersion blender (or a regular blender), puree the soup until very smooth. Add the cream, sherry and salt and pepper.
You may complement this soup with garlic and Parmesan cheese croutons and a drizzle of sour cream.

Make the Croutons

Turn on Broiler

Cut the bread into ½” cubes. In a large sauté pan, heat the butter. When melted and add garlic and parsley. Mix thoroughly then add croutons. When croutons are well‑coated, transfer to a baking sheet in a single layer and broil until golden brown. Be sure to mix them around the pan every few minutes to get them golden and crisp on all sides.
Allow to cool NOT COVERED on a cookie sheet not in a bowl in a single layer.