Recipe courtesy of Rick Laughlin
Butternut Squash Soup with Pickled Cranberry and Vanilla Oil
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 573
- Total Fat
- 42
- Saturated Fat
- 15
- Carbohydrates
- 47
- Dietary Fiber
- 5
- Sugar
- 24
- Protein
- 6
- Cholesterol
- 73
- Sodium
- 973
- Total: 1 hr 40 min (includes cooling times)
- Active: 50 min
Ingredients
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
Directions
- 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.