Butternut Squash Soup with Pickled Cranberry and Vanilla Oil

Total Time:
2 hr 25 min
15 min
1 hr
1 hr 10 min

8 to 10 servings

  • Butternut Squash Soup:
  • 3 large butternut squash
  • 3 cups milk
  • 2 cups heavy cream
  • 1 cup apple juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • Kosher salt
  • Vanilla Oil:
  • 6 vanilla beans
  • 1 cup grapeseed oil
  • Pickled Cranberries:
  • 1 cup dried cranberries
  • 1/2 cup cranberry juice
  • 1/2 cup white balsamic vinegar
  • For the butternut squash soup: Preheat the oven to 350 degrees F.

  • Cut the squash in half and take out the seeds. Place on a sheet pan skin-side up and roast until soft, 40 to 50 minutes. Let cool.

  • Combine the milk, cream, juice, cinnamon, allspice, cloves, nutmeg and some salt in a large pot over high heat and bring to a simmer. Remove from the heat.

  • Scoop the pulp out of the squash and add it to the liquid. Stir well, bring back to a simmer and then turn off. In small batches, add the soup to a blender and puree until smooth, or use an immersion blender and blend fully.

  • For the vanilla oil: Split the vanilla beans lengthwise. Scrape out the seeds with a paring knife and reserve.

  • Place the vanilla pods and beans in a small saucepan with the oil. Bring the mixture to a simmer and then turn off the heat. Cool to room temperature and refrigerate. Strain before serving.

  • For the pickled cranberries: Place the cranberries in a heatproof bowl. Bring the cranberry juice and vinegar to a simmer in a small saucepan. Pour the liquid over the cranberries and cool to room temperature.

  • Garnish each serving of soup with 1 to 2 teaspoons of vanilla oil and a 1 to 2 tablespoons of the cranberries.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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