5-ingredient Butternut Squash & Apple Soup (sous vide)
Fresh fall ingredients, cooked together sous vide, make for a surprisingly sophisticated soup.
Course Soups & Stews
Prep Time 10minutes
Cook Time 2hours
Total Time 2hours10minutes
1mediumbutternut squashpeeled and sliced
1largetart applesuch as Granny Smith, cored and sliced
1/2onionsliced, or 6 green onions, ends trimmed
Fill 2/3 full with water and preheat the sous vide unit to between 182 and 185 degrees F.
Place the sliced squash, apple and onion into a large, one-gallon food-grade pouch. Vacuum seal the bag to remove as much air as possible.
Submerge the pouch in the sous vide unit and cook for 2 hours until the squash and apples are quite soft. Check the pouches after 20 minutes to make sure they’re fully submerged. If they are floating, weigh them down with a mug or other heavy object.
When the squash is cooked, remove the pouch from the Supreme, and pour the contents into a blender. Puree until smooth.
Add sea salt and cream and puree again. Taste and add more salt if you like. Serve hot, garnished with diced apple if desired.