Vanilla Infused Creamy Butternut Squash Soup


Who says soup can’t be sweet and savory? Creamy butternut squash and rich potatoes are blended alongside fresh crisp carrots for a thick gorgeous orange soup. Smooth milk is added to the vegetable mixture to create a glossy finish. Scraping the seeds from the vanilla pod, add them to the soup. Use the vanilla casing as well for a truly magnificent sweet vanilla aroma and flavor no one will expect!


  • 1 butternut squash
  • 3 carrots
  • 2 potatoes
  • 1 vanilla pod
  • milk (75 cl.)
  • salt
  • pepper


  1. 1. Chop the butternut squash, carrots, and potatoes and cook them in boiling water for about 20 to 30 minutes.
  2. 2. When the vegetables are cooked, drain them and return them to your pot. Add the milk and season with salt and pepper. Blend the vegetables and milk together with a stick blender.
  3. 3. Split the vanilla pod lengthwise and scrape out the seeds. Add them to the soup along with the vanilla pod. Stir thoroughly and let the vanilla infuse as much as you would like then remove the pod.
  4. 4. Ladle into bowls and serve.
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