Butternut Squash Soup with Pickled Cranberry and Vanilla Oil

Recipe courtesy of Rick Laughlin, Chef de Cuisine, Salt Restaurant, The Ritz Carlton Amelia Island, Florida
Show: Emeril's Florida Episode: Big Night Out
TOTAL TIME: 2 hr 25 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 1 hr 10 min
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

BUTTERNUT SQUASH SOUP:
    VANILLA OIL:
    • 6 vanilla beans
      PICKLED CRANBERRIES:
      recipe tools

      Directions

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

      Cut the squash in half and take out the seeds. Place on a sheet pan skin-side up and roast until soft, 40 to 50 minutes. Let cool.

      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.

      Place the vanilla pods and beans in a small saucepan with the oil. Bring the mixture to a simmer and then turn off the heat. Cool to room temperature and refrigerate. Strain before serving.

      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.

      Notes

      This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.
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