Sweeten The Harvest With Butternut-Vanilla Bean Soup
Although fall means the end of summer’s abundance of produce, the end-of-season crops are nothing to sneeze at. Butternut squash, with its earthy sweetness and versatility, can be used in both sweet and savory dishes. I whipped up this simple, hearty soup from local squash, then froze the extra for quick lunches throughout the season.
What makes this soup extra special is its creamy sweetness and vanilla flavor; it’s practically a dessert soup. You can alter the sugar to taste, but I like the hint of sweetness that the small amount listed here provides. Roasting the squash imparts a deeper, richer flavor as well. The recipe, after the jump…
