Sous Vide Butternut Squash Soup with Almond Puree

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!

Author

Ronna O'Toole

Prep Time: 00:20

Recipe Time: 01:45

Temperature : 185F / 85C

Ingredients

• 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

Directions

1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
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.
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.
4. Place the bag in the water bath and set the timer for 1 hour and 45 minutes.
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

1. 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.
2. Serve soup topped with a dollop of almond puree.