Butternut Squash Soup with Pickled Cranberry and Vanilla Oil
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
- 6 vanilla beans
- 1 cup grapeseed oil
For the butternut squash soup: Preheat the oven to 350 degrees F.
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.
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.