Description

A creamy and comforting 5-ingredient butternut squash and apple soup made effortlessly using sous vide cooking. This smooth, flavorful soup combines the natural sweetness of butternut squash and tart apples, enhanced with onion, sea salt, and light cream. Perfect for a nourishing appetizer or light meal, it highlights precise temperature control to achieve a velvety texture with minimal effort.

Ingredients

Scale

Soup Ingredients

1 medium butternut squash, peeled and sliced
1 large tart apple (such as Granny Smith), cored and sliced
1/2 onion, sliced (or 6 green onions with ends trimmed)
1 teaspoon sea salt
3/4 cup light cream

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Instructions

Preheat Sous Vide: Fill your sous vide container about two-thirds full with water and set the sous vide unit to preheat to a temperature between 182°F and 185°F (approximately 83°C to 85°C).
Prepare Ingredients and Seal: Place the sliced butternut squash, tart apple, and onion into a large one-gallon food-grade vacuum seal bag. Use a vacuum sealer to remove as much air as possible, ensuring the ingredients lay flat inside the bag for even cooking.
Cook Sous Vide: Submerge the sealed bag in the preheated water bath and cook for 2 hours. About 20 minutes into cooking, check the bag to ensure it remains fully submerged. If it floats, gently weigh it down with a mug or another heat-safe heavy object to keep the ingredients submerged during cooking.
Blend the Soup: After the 2-hour cooking period, carefully remove the bag from the sous vide bath. Pour the cooked contents into a blender and puree until completely smooth, creating a creamy texture.
Season and Finish: Add the teaspoon of sea salt and the 3/4 cup of light cream to the pureed soup. Blend again briefly to incorporate. Taste the soup and adjust salt as needed. Serve hot, optionally garnished with diced apple pieces for added texture and visual appeal.

Notes

Use a tart apple like Granny Smith for a nice balance of sweetness and acidity.
If you don’t have an immersion blender, a countertop blender works perfectly but be cautious of hot liquid when blending.
Light cream can be substituted with half-and-half or coconut cream for a dairy-free option.
Ensure the vacuum bag is sealed tightly to prevent water ingress during sous vide cooking.
This soup can be chilled and reheated gently on the stove or microwave.

Nutrition

Serving Size: 1 cup
Calories: 123
Sugar: 7g
Sodium: 398mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 1g
Cholesterol: 16mg