Sous Vide Butternut Squash Soup with Almond Puree
Ingredients for 4
1 tablespoon extra virgin olive oil
1 small yellow onion, peeled and diced
1 butternut squash, peeled, deseeded and diced
1 large apple, peeled and diced
1 large carrot, peeled and diced
Fine sea salt
2/3 cup almonds, roughly chopped
2 cups vegetable or chicken stock, warmed
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
Heat olive oil in a medium skillet over medium heat. When the oil is shimmering, add the onion and sauté until soft, 5 to 7 minutes.
Transfer onions to a large zipper lock or vacuum seal bag. Add the squash, apple, carrot, and 1/2 teaspoon salt. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 1 hour and 45 minutes.
While the squash is make the almond puree: Blend the almonds and 2 tablespoons water in a high-speed blender until smooth.
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a blender and add the stock. Puree until smooth, about 1 minute. Add additional stock, if needed, to reach desired consistency. Season to taste with salt.
Serve soup topped with a dollop of almond puree.