Butternut Squash Soup with Pickled Cranberry and Vanilla Oil

1. 1

   For the butternut squash soup: Preheat the oven to 350 degrees F.

2. 2

   Cut the squash in half and take out the seeds.

3. 3

   Place on a sheet pan skin-side up and roast until soft, 40 to 50 minutes.

4. 4

   Let cool.

5. 5

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

6. 6

   Remove from the heat.

7. 7

   Scoop the pulp out of the squash and add it to the liquid.

8. 8

   Stir well, bring back to a simmer and then turn off.

9. 9

   In small batches, add the soup to a blender and puree until smooth, or use an immersion blender and blend fully.

10. 10

    For the vanilla oil: Split the vanilla beans lengthwise.

11. 11

    Scrape out the seeds with a paring knife and reserve.

12. 12

    Place the vanilla pods and beans in a small saucepan with the oil.

13. 13

    Bring the mixture to a simmer and then turn off the heat.

14. 14

    Cool to room temperature and refrigerate.

15. 15

    Strain before serving.

16. 16

    For the pickled cranberries: Place the cranberries in a heatproof bowl.

17. 17

    Bring the cranberry juice and vinegar to a simmer in a small saucepan.

18. 18

    Pour the liquid over the cranberries and cool to room temperature.

19. 19

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

* Per serving · 4 servings · Values may vary.