Butternut Squash Soup- The Secret Ingredient

Butternut Squash Soup with Guest Chef Jamie Powell

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• secret
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[smg02lu3]

i love cilantro

[4817599]

Why in the world would you say such a

nasty low class degrading remark to

such a great video? All I can say is save

your spit for your own soup. How sick!!!!

[hnican]

@MyCrummyApartment True Dat. When's your next vid my man?

[MyCrummyApartment]

Personally I feel that butternut squash works best on it's own for making soup. These recipes simply have too many ingredients that dilute the amazing flavour of the squash. Also, vegetarian stock is best, as opposed to chicken stock for this soup.

[datzfast]

@valdezmiguel2 ha ha. life screwed you over

[valdezmiguel2]

@datzfast what terrible science you bring to the table. dumb cunt. will you please go off yourself or something? you are clearly too stupid to understand logic, never mind science. Perhaps you'd feel more comfortable crawling into some dusty pub and dying miserable and alone. I suggest you expedite the process with a handgun.

[datzfast]

@valdez miguel 2 chef is full of shit, salt is a flavor enhancer because when added to food it changes the conductivity of the sense organ called the human taste bud on the tongue. salt is a taste enhancer.

[datzfast]

@imrory salt doesnt break cell walls ever see a 10 year old jar of pickles full of salt and vinagar? yes you have. now you know salts doesnt break down cell walls.

[Dimanta]

Sorry, but I did not understand what ingredients goes in what pot. There are 3 differnt pots and so many ingredients! Is there a link to all these recipes as text?

[imrory]

@valdezmiguel2 salt DOES draw out flavor because it breaks down cell walls. you can hate that this was taught in elementary school but that doesn't mean it isn't true. if I were you I would stop posting these horrible racist comments and start doing more good. Cruelty will not get you very far in life, maybe you should apologize, I'm sure many who have read your comments would forgive you.

[matthew4892]

@valdezmiguel2 if i learned anything from cellular replication, within a mytosis phase like telephase which has a nutty taste to it. just kidding

i have to agreed Cartilige is throwing some wild tangent, ive always heard that salt add contrast to food in a way kinda bring out the flavour or put some emphasis within the flavour, or the salt distorts the hydrogen bond and makes the squash mushy perhaps?????