Sous Vide Butternut Squash Soup with Almond Puree

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This easy butternut squash soup with almond puree is perfect for a cool fall day. Since it is made sous vide, the nutrients will not escape — making this a delicious and nutritious recipe. The almond puree compliments the apples and butternut squash flavour and gives this delicious soup a bit of a twist. Enjoy this recipe with grilled cheese for a delectable lunch or as a starter with a beef or chicken dinner. The enture family will love it!
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Pro-level cooking techniques made simple.

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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Place the bag in the water bath and set the timer for 1 hour and 45 minutes.

  • Step 5

    While the squash is make the almond puree: Blend the almonds and 2 tablespoons water in a high-speed blender until smooth.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      Serve soup topped with a dollop of almond puree.

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185 F / 85 C Recipe Temp
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