Butternut Squash & Vanilla Bean Soup
I love playing around with different flavor combinations in the kitchen and boy am I glad I played around with the ingredients in this soup. I was originally going to make a butternut squash puree with a vanilla infused brown butter sauce (don’t worry that’s coming up next!) But I was craving soup so I decided to try the same concept here. This is a unique soup (with only 5 ingredients!) that had both Taylor and me quietly contemplating each spoonful. The vanilla is such a lovely compliment to the butternut squash and with the help of a little coconut milk this soup is silky smooth, slightly sweet, and perfect for a winter night at the farm. Because this soup is on the sweeter side I’d recommend serving it as a first course or side to something a little heartier like pork chops, roasted chicken, or a big grain salad.
I loved how this soup turned out so much that I’m going to try and substitute the squash with parsnips next time and then, I want to give a stab at a roasted beet and vanilla bean soup. The possibilities are endless!! And not to worry, since I’m encouraging you to go out and purchase fresh vanilla beans (found in the spice section of your grocery store) I promise to make the squash and vanilla brown butter sauce next. I know vanilla beans can be a little on the spendy side, but this recipe is worth it and I hope you trust me enough to give it a try!
Cheers from Tumbleweed Farm!
Butternut Squash & Vanilla Bean Soup
Prep Time: 15 minutes Cook Time: 1.5 hours Serves: 4
Soup- 1 medium sized butternut squash, sliced in half lengthwise, seeds scraped out (about 2 pounds)
- olive oil
- 2 1/2 cups water + more to thin if necessary
- 1/2 vanilla pod, split in half lengthwise and seeds scraped out
- 1 14 ounce can full fat coconut milk
- sea salt and freshly ground black pepper
- 1 tablespoon ghee (or olive oil)
- 5-6 sage leaves
Preparation
- Preheat the oven to 375F.
- Drizzle the squash halves with olive oil and place them cut side down on a rimmed baking sheet. Roast in the oven until tender. About 45 minutes. Remove from the oven and let cool slightly.
- Place 2 1/2 cups of water, vanilla seeds and scraped half pod in a pan and simmer for about 5 minutes. Add the roasted squash flesh and simmer for about 5 minutes longer.
- Meanwhile, pour the can of coconut milk into a high speed blender and blend until smooth and creamy. Pour 3/4 cup of the blended coconut milk into the pan with the squash. Reserve the rest of the coconut milk for serving or save for another use.
- Remove the vanilla pod and then pour the soup into the blender you blended the coconut milk in. Blend on high until the soup is smooth and creamy. Return to the pot and season to taste with salt and pepper. If the soup is too thick thin it out with a little more water. Keep on low heat until ready to serve.
- Heat the ghee (or oil) in a small skillet over medium heat. Add the sage leaves and fry for about 1 minute per side.
- Divide the soup between bowls and top with the fried sage leaves and drizzle in more coconut milk if desired.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary
I was waiting for the beet version, and you didn’t disappoint! Bet it will be great.
This was a really lovely soup. Next time I think I’ll add 3/4 of the vanilla pod seeds for a bit more background flavor (or maybe my pod was smaller than usual!). I used double the fried sage leaves and crumbled them up so each spoonful had that touch of sage which I love. Husband loved this soup to my surprise. It is going in rotation. Thank you!
Such an interesting flavour combination! I have a butternut squash sitting on the counter so I’ll have to give it a try!