Recipe courtesy of Rick Laughlin
Episode: Big Night Out
Print
Total:
1 hr 40 min
Active:
50 min
Yield:
8 to 10 servings
Level:
Easy

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.

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