Butternut Squash Soup With Vanilla Essence
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
2 bananas, peeled and sliced
5 tablespoons brown sugar, divided
3 tablespoons olive oil
3 butternut squash, peeled, seeded, and diced
4 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 leek, white part only, diced
3 cloves garlic, smashed
3 tablespoons butter
5 quarts chicken stock, divided
3 fresh thyme sprigs
1 vanilla bean
2 cinnamon sticks
salt and pepper, to taste
Directions:
Preheat the oven to 375 degrees F.
Place the sliced bananas in an oven-safe dish. Sprinkle them with 3 tablespoons of the brown sugar. Place the bananas in the oven and bake for 10 minutes or until the sugar caramelizes.
Meanwhile, heat the oil in a large stockpot over medium heat. Add the butternut squash and carrots. Cook, stirring frequently, for 2 minutes.
Add the celery, onion, leek, and garlic. Cook, stirring frequently, for 2 minutes. Add the butter and cook until the vegetables are soft.
Add the bananas and caramelized sugar to the stockpot. Cook, stirring gently, for 2 minutes.
Add 4 quarts of the hot chicken stock to the stockpot. Tie the thyme sprigs with butcher's twine and place in the stockpot. Slit the vanilla bean lengthwise. Scrape the seeds into the stockpot and add the bean husk along with the cinnamon sticks, salt, pepper, and remaining brown sugar. Stir gently and let cook at a low simmer for 1 hour (adjust the heat under the stockpot as needed) or until the vegetables are very soft.
Remove the thyme bundle, vanilla beans, and cinnamon sticks and discard. Puree the soup using an immersion blender or transfer to a food processor or blender and puree in batches. Add additional chicken stock as needed for desired consistency.
Adjust the seasoning with salt, pepper, and/or brown sugar. Serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/367/Butternut-Squash-Soup-With-Van112990.shtml
Recipe ID: 83863
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