Chef Adam Glick
Butternut Squash Bisque & 2 Cheese Grilled Cheese
INGREDIENTS
- 1 butternut squash
- 1 onion
- 2 stick celery
- 2 large carrots
- Fresh thyme
- Fresh rosemary
- 1 quart chicken stock
- 1 cup heavy cream
- 2 tablespoons olive oil
- Spices: mustard seed, nutmeg, cinnamon, curry, salt and pepper
- 1/2 cup Gruyere cheese
- 1/2 cup Jarlsberg cheese
- Sliced sourdough bread
- Butter
DIRECTIONS
- Set oven to 375 degrees
- Chop all vegetables into large cubes
- Coat with olive oil, salt, and pepper
- Roast for 45 minutes or until golden brown
- Add roasted veggies to a stock pot
- Add chicken stock, cream and more salt and pepper to taste
- Let simmer for about 25 minutes
- Blend with fresh herbs thoroughly, place back in pot and serve bisque
- shred cheese completely
- Warm a flat pan to medium heat
- Melt butter in the center of the pan
- Place a pinch of cheese on the melted butter
- Place one slice of bread on top of the cheese
- Build your grilled cheese sandwich in the pan
BISQUE & GRILLED CHEESE
The pairing of butternut squash bisque and grilled cheese is a modern comfort food combo that blends centuries of culinary tradition. While it might seem like a recent trend, each component—butternut squash bisque and grilled cheese sandwich—has its own rich history.
Butternut Squash: Is native to the Americas, particularly Central and South America. Squash was one of the "three sisters" crops cultivated by indigenous peoples for thousands of years. The buttery verity was bread in the 1940's in the United States by Charles Leggett in Massachusetts. He crossed a gooseneck squash with other verities to create smooth flavorful, easy-to-peel squash.
Evolution into Bisque: Butternut squash bisque likely rose to popularity in the late 20th century, especially in the 1980s and 1990s, during a culinary movement that emphasized seasonal, local produce and elegant comfort food. Today, it's often flavored with cream, nutmeg, cinnamon, ginger, or roasted garlic, and served as a fall or winter dish.
Rise of the Grilled Cheese: during the Great Depression and World War II, open faced " cheese toast" was a cheap, protein rich meal served to soldiers. After the war. the closed version- grilled cheese- became popular in American diners and home kitchens. Traditionally made with white bread and American cheese, it has since involved into a gourmet item with artisan breads, cheeses, and add-ons like bacon, tomato, or caramelized onions.
The Modern Combo: Bisque + Grilled Cheese: The paring of grilled cheese with tomato soup became iconic in American Cuisine in the mid-20th century, especially in school cafeterias and diners. But in more recent decades, the butternut squash bisque and grilled cheese combo emerged as a fall inspired upscale twist on the classic.
KNIFE UTILIZED
The 8" Chef's knife is your go-to for all the heavy lifting at the start:
- Chopping root vegetables like potatoes, sweet potatoes, or carrots- the chef's knife handles these dense ingredients with power and balance.
- Dicing onions and peppers, where a smooth rocking motion lets you move quickly through a pile of aromatics.
- Crushing garlic with the flat side of the blade, then giving it a rough chop- perfect for a base that brings warmth and depth to the hash.
- Slicing pita or flatbread for toasting alongside the meal.
Why this knife here: The weight and curved belly makes it ideal for rocking cuts and tougher ingredients- perfect when your cutting board is perched on a picnic table or cooler lid.
