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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Instructions

1. For the butternut squash soup: Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. For the vanilla oil: Split the vanilla beans lengthwise. Scrape out the seeds with a paring knife and reserve.
6. 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.
7. 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.
8. Garnish each serving of soup with 1 to 2 teaspoons of vanilla oil and a 1 to 2 tablespoons of the cranberries.