Sous Vide Spiced Pear and Butternut Squash Soup


James Briscione is a renowned expert in sous vide, flavor science and modern cuisine. Among his accomplishments in the kitchen James became the first ever two-time champion of Chopped on the Food Network. He studied sous vide with Italian masters in Venice and has b ...

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Recipe Temp 185 F / 85 C
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Butternut squash, pears, fresh chile and brown butter make a deep, flavorful and luscious with very little fat and even less effort. Ingredients go directly from the bag to the blender to bowl.

Ingredients for 4

  • 4 tablespoons butter

  • 8 fresh sage leaves

  • 2 shallots, thinly sliced

  • 4 cloves garlic, smashed

  • 4 cups diced butternut squash

  • 1 pear, core removed and diced

  • 1 red fresno chile, cut in half

  • 12 fl oz chicken stock

  • juice of 1 lime

  • 2 teaspoons kosher salt

  • plain whole yogurt, for garnish

  • toasted pepitas, for garnish


  • Step 1

    Heat Anova precision cooker to 85˚C (185˚F).

  • Step 2

    Melt the butter in a sauté pan over medium heat. When the butter begins to brown, add the sage leaves and fry until crisp. Reserve the fried sage leaves on paper towels.

  • Step 3

    Add the sliced shallots and garlic cloves to the butter and cook until tender. Remove from the heat and cool slightly before adding to a zip top bag.

  • Step 4

    Add the diced butternut squash, chopped pear, red chile and chicken stock to the bag. Press out any air and seal tightly.

  • Step 5

    Cook at 85˚C (185˚F) for 90 minutes.

    • Finishing- Puree and Season

    • Step 1

      Transfer contents to blender and add the juice of 1 lime and 2 teaspoons kosher salt. Puree until smooth. Season to taste with salt and pepper.

    • Step 2

      Serve in bowls garnished with yogurt, toasted pumpkin seeds and fried sage leaves.

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185 F / 85 C Recipe Temp
Recipe Time
Prep Time