We love the smell of a slow-simmering soup on a crisp fall day. We also love getting a delicious, made-from-scratch dinner on the table in less than 90 minutes.
Precision cooking quickly and easily transforms squash, apples, onion, garlic, herbs, and spices into one happy, delicious, seasonal soup.
This sous vide butternut squash and apple soup is a big bowl of weeknight (or weekend) comfort. It’s warm, wholesome, fragrant, and super simple. It’s also quite healthy—which is certainly not a requirement for our meals, but it’s always a bonus. A dose of heavy cream adds a luxurious finish to the soup, but it also adds fat, calories, and dairy. Honestly, it’s just as delicious (and vegan-friendly) without.
Read on for the perfect sous vide butternut squash and apple soup recipe.
Sous Vide Butternut Squash and Apple Soup
Puree with vegetable stock and heavy cream (optional)
- 1 medium butternut squash, peeled and seeded, cut into ½-inch dice (about 4 cups)
- 1 Granny Smith apple, peeled, cored, and cut into 1-inch dice
- ½ yellow onion, peeled and cut into ½-inch dice
- 1 clove garlic, crushed
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup vegetable stock
- 1 tablespoon apple cider vinegar
- ½ cup heavy cream (optional)
- kosher salt and freshly ground black pepper, to taste
Set the Anova Sous Vide Precision Cooker to 185°F (85°C). Seal the squash, apple, onion, garlic, salt, pepper, coriander, cumin, cinnamon, and ginger in a bag. Cook for 1 hour.
TIP: To keep from over-seasoning — which can sometimes happen with sous vide — we season conservatively in the bag, and adjust as needed in the blender.
Remove the bag from the water, cut open, remove thyme, and place contents in blender. Add stock, vinegar, and cream (optional). Puree until smooth, about one minute. Season with salt and pepper to taste and serve with diced apple and a sprinkle of cinnamon.