Butternut Squash Soup with Pickled Cranberry and Vanilla Oil

Name: Butternut Squash Soup with Pickled Cranberry and Vanilla Oil
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 to 10 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

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Level: Easy

Total: 1 hr 40 min (includes cooling times)
Active: 50 min

Yield: 8 to 10 servings

Level: Easy

Total: 1 hr 40 min (includes cooling times)
Active: 50 min

Yield: 8 to 10 servings

Ingredients

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

Vanilla Oil:

6 vanilla beans

1 cup grapeseed oil

Pickled Cranberries:

1 cup dried cranberries

1/2 cup cranberry juice

1/2 cup white balsamic vinegar

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Rick Laughlin, Chef de Cuisine, Salt Restaurant, The Ritz Carlton, Amelia Island, FL