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Butternut Squash Soup

Total Time: 2 Hours, 20 Minutes

 

15 Minutes Prep, 2 Hours Cooking, 5 Minutes Finishing

Serves: 6

  

Vegetarian / Vegan Options

Table of Contents

Inspiration

A Fall favorite in our household, butternut squash soup is a healthy, hearty, and heavenly dish that is surprisingly uncomplicated to make. As a mostly hands-off recipe, you’ll be able to have fresh homemade soup ready to  go while you work on other dishes for a multicourse meal (think Thanksgiving or over the holidays). The soup can also be made vegan (by omitting the cream and crème fraîche) if you need to accommodate dietary restrictions.

Butternut Squash Soup

Ingredients

  • 1 butternut squash, peeled and cut into 1- to 2-inch crunches (6 cups)
  • 1 large Granny Smith apple, peeled, cored, and cut in 1- to 2-inch chunks, divided
  • ½ yellow onion, finely diced
  • 3 fresh thyme sprigs
  • 1 garlic clove, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ¾ cup heavy cream or vegetable stock
  • ½ teaspoon freshly ground black or pink pepper
  • 4 tablespoons crème fraîche
  • ¼ cup toasted pumpkin seeds

Preparations

  1. Set your sous vide circulator to 185°F (85°C).
  2. Combine the squash, apple (reserving a few chunks for garnish), onion, thyme, garlic, cumin, and salt in a food-safe bag and seal using your vacuum sealer. Place the sealed bag in the water bath and cook for 2 hours.
  3. Toast pumpkin seeds if desired
  4. Transfer the contents of the bag, including any liquid, to a blender or food processor and blend until smooth. While blending, keep an eye on the consistency and slowly add the cream. Continue to blend until the desired consistency is reached.
  5. Season with additional salt, if necessary, and the pepper.
  6. Pour the soup into bowls, and top each serving with some crème fraîche. Garnish with the reserved apple and toasted pumpkin seeds and serve.

This is the perfect soup for getting creative with the garnish. If you're looking to add some spice, try sprinkling some Shichimi Togarashi on top for a one of a kind flavor boost.

Tips

To make this dish plant-based, or vegan-friendly, use vegetable stock instead of heavy cream, and pass on the crème fraîche.

The Effortless Sous Vide Cookbook, Carey Copeling
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Presidents Choice Black Label Ras El Hanout Spice Blend Seasoning
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Carey

Husband, father, and fiercely loyal, Carey would give you the shirt off his own back. His skills are seemingly endless; publisher author, painter, writer, and consultant, if there's something you need, he can get it for you.

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