This soup skirts the line between sweet and savory in the most perfect way. Traditional dessert ingredients like honey, apples and vanilla bean play off the natural sweetness of the squash, while the aromatic onions and vegetable stock keep it grounded in a savory flavor profile.
Swap option: Serving this soup with the warm scent of the toasted aromatics and seasonal pumpkin bowls makes a big impression. But if you're short on time, it will taste just as delicious served in a regular bowl.

Ingredients
  • Soup
    • 2 butternut squash
    • Butter, cubed
    • Salt, to taste
    • Cinnamon
    • 1 vanilla bean, cut in half, seeds scraped out
    • Honey
    • Vegetable oil
    • 2 onions, sliced
    • 3 Granny Smith apples, peeled and chopped
    • 2 cups apple cider
    • 4 cups vegetable stock
    • 2 cups heavy cream
  • Toasted Aromatics
    • 1/4 cup whole cloves
    • 1/4 cup whole allspice
    • 1/4 cup whole coriander
    • 1/4 cup whole pink peppercorns
    • 1/2 cup whole nutmeg (broken into pieces)
    • 1/2 cup star anise (broken into pieces)
    • 1 cup cinnamon sticks (broken into pieces)
  • Roasted Pumpkin Soup "Bowls"
    • 8 small pumpkins/gourds, tops cut off and seeds removed
More click here >>https://www.today.com/recipes/butternut-squash-soup-recipe-t166412