Sous Vide Autumn Butternut and Apple Soup

Recipe of Sous Vide Autumn Butternut and Apple Soup

Author

Courtney Svajian

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 182F / 83.3C

Ingredients

• 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

1. Preheat your Anova Sous Vide unit to between 182 and 185 degrees F.
2. Place the sliced squash, apple and onion into a large, one-gallon food-grade pouch. Vacuum seal the bag to remove air.
3. Cook for 2 hours - until the squash and apples are soft.
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

1. When the contents have finished cooking, remove them from the bag and pour into a blender. Puree until smooth.
2. Add the sea salt and cream, and puree again.
3. Serve the soup warm, with apple slices to garnish if preferred.