5-ingredient Butternut Squash & Apple Soup (sous vide recipe)


Long ago, in the kitchen of one of Montreal’s finest restaurants, I was taught that a truly fantastic soup can be made from a mere handful of humble ingredients.

What made the soup exceedingly good was the quality and freshness of the ingredients, and the method used for cooking. Over the long, frigid Montreal winters, we cooked batch after batch of sous vide butternut squash, and pureed them with a splash of cream for a velvety soup with vivid color. Night after night, I filled bowls with the rich potage, and topped it with delicacies such as seared foie gras, sauteed wild black trumpet mushrooms, and a pomegranate juice reduction. Sublime.

Today’s recipe is inspired by those upscale bowls of soup: a simple combination of apple, squash and onion, seasoned with salt, and thinned with a little cream. Garnished with diced apples, it’s fall in a bowl; and yes, it was cooked sous vide.

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