Sous Vide Butternut Squash and Apple Soup

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 185°F (85°C).

• Step 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

• Step 0

  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.

• Step 1

  Season to taste with salt and pepper. Serve with diced fresh apple and a sprinkle of cinnamon.

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