Butternut Squash Soup with Pickled Cranberry and Vanilla Oil Recipe

Name: Butternut Squash Soup with Pickled Cranberry and Vanilla Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 6 vanilla beans; 1 cup grapeseed oil; 1 cup dried cranberries; 1/2 cup cranberry juice; 1/2 cup white balsamic vinegar

Servings: persons

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
6 vanilla beans
1 cup grapeseed oil
1 cup dried cranberries
1/2 cup cranberry juice
1/2 cup white balsamic vinegar

1
For the butternut squash soup: Preheat the oven to 350 degrees F.
2
Cut the squash in half and take out the seeds.
3
Place on a sheet pan skin-side up and roast until soft, 40 to 50 minutes.
4
Let cool.
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
Remove from the heat.
7
Scoop the pulp out of the squash and add it to the liquid.
8
Stir well, bring back to a simmer and then turn off.
9
In small batches, add the soup to a blender and puree until smooth, or use an immersion blender and blend fully.
10
For the vanilla oil: Split the vanilla beans lengthwise.
11
Scrape out the seeds with a paring knife and reserve.
12
Place the vanilla pods and beans in a small saucepan with the oil.
13
Bring the mixture to a simmer and then turn off the heat.
14
Cool to room temperature and refrigerate.
15
Strain before serving.
16
For the pickled cranberries: Place the cranberries in a heatproof bowl.
17
Bring the cranberry juice and vinegar to a simmer in a small saucepan.
18
Pour the liquid over the cranberries and cool to room temperature.
19
Garnish each serving of soup with 1 to 2 teaspoons of vanilla oil and a 1 to 2 tablespoons of the cranberries.

1314

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large butternut squash, 3 cups milk, 2 cups heavy cream, 1 cup apple juice, and more.

Yes, Butternut Squash Soup with Pickled Cranberry and Vanilla Oil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup with Pickled Cranberry and Vanilla Oil

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