Sous Vide Autumn Butternut and Apple Soup

Ingredients for 1

• 1 large tart apple, cored and sliced (my preference is Granny Smith)

• 1/2 onion, sliced

• 1 medium butternut squash, peeled and sliced

• 3/4 cup light cream

• 1 teaspoon sea salt

Directions

• Step 1

  Preheat your Anova Sous Vide unit to between 182 and 185 degrees F.

• Step 2

  Place the sliced squash, apple and onion into a large, one-gallon food-grade pouch. Vacuum seal the bag to remove air.

• Step 3

  Cook for 2 hours - until the squash and apples are soft.

• Step 4

  NOTE: Check the pouches after 20 minutes to make sure they’re fully submerged. If it is floating, simply find a heavy object, like a mug to weigh it down

• Finishing Steps

• Step 0

  When the contents have finished cooking, remove them from the bag and pour into a blender. Puree until smooth.

• Step 1

  Add the sea salt and cream, and puree again.

• Step 2

  Serve the soup warm, with apple slices to garnish if preferred.

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