Sous Vide Butternut Squash and Apple Soup

We love the smell of a slow-simmering soup on a crisp fall day. We also love getting a delicious, made-from-scratch dinner on the table in less than 90 minutes. Precision cooking quickly and easily transforms squash, apples, onion, garlic, herbs, and spices into one happy, delicious, seasonal soup. This sous vide butternut squash and apple soup is a big bowl of weeknight (or weekend) comfort. It’s warm, wholesome, fragrant, and super simple. It’s also quite healthy — which is certainly not a requirement for our meals, but it’s always a bonus. A dose of heavy cream adds a luxurious finish to the soup, but it also adds fat, calories, and dairy. Honestly, it’s just as delicious (and vegan-friendly) without. TIP: To keep from over-seasoning — which can sometimes happen with sous vide — we season conservatively in the bag, and adjust as needed in the blender.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• 1 medium butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups)
• 1 Granny Smith apple, peeled, cored, and cut into 1-inch dice, plus more for serving
• 1/2 yellow onion, peeled and cut into 1/2-inch dice
• 2 sprigs fresh thyme
• 1 clove garlic, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon, plus more for serving
• 1/2 teaspoon ground ginger
• Kosher salt and freshly ground black pepper
• 1 cup vegetable stock
• 1/2 cup heavy cream (optional)
• 1 tablespoon apple cider vinegar

Directions

1. Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
2. Combine the squash, apple, onion, thyme, garlic, coriander, cumin, cinnamon, ginger, 1 teaspoon salt, and 1/2 teaspoon pepper in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Discard the thyme. Transfer entire contents of the bag to a blender and add the stock, cream (if desired), and vinegar. Puree until smooth, about 1 minute. Add additional stock or cream to reach desired consistency.
2. Season to taste with salt and pepper. Serve with diced fresh apple and a sprinkle of cinnamon.