Vanilla Infused Creamy Butternut Squash Soup

1. 1

   1. Chop the butternut squash, carrots, and potatoes and cook them in boiling water for about 20 to 30 minutes.

2. 2

   2. When the vegetables are cooked, drain them and return them to your pot. Add the milk and season with salt and pepper. Blend the vegetables and milk together with a stick blender.

3. 3

   3. Split the vanilla pod lengthwise and scrape out the seeds. Add them to the soup along with the vanilla pod. Stir thoroughly and let the vanilla infuse as much as you would like then remove the pod.

4. 4

   4. Ladle into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.