Butternut Squash Soup With Pickled Cranberry And Vanilla Oil
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 large
Butternut Squash3 cups
Milk2 cups
Heavy Cream1 cup
Apple Juice1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 cup
Grapeseed Oil1 cup
Dried Cranberry1 cup
Cranberry Juice1 cup
Balsamic Vinegar (white)Directions:
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