I absolutely love this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe because it blends the natural sweetness of butternut squash with a bright tartness from the apples, creating a velvety soup that’s both comforting and fresh. Using the sous vide method really locks in all those wonderful flavors and ensures a perfectly smooth texture every time — something I struggled with before discovering this technique.
You’ll find that this soup is incredibly easy to make, especially since it only needs five simple ingredients and minimal hands-on time. It’s perfect for cooler evenings when you want something cozy but not too heavy, and the subtle creaminess rounds it off beautifully without overpowering the natural taste. If you like soups packed with flavor but fuss-free, this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe is definitely worth trying.
Why You’ll Love This Recipe
- Simple Ingredients: Only five easy-to-find items come together for a big flavor payoff.
- Sous Vide Magic: Cooking sous vide guarantees tender squash and apple with perfect, silky texture.
- Make-Ahead Friendly: This soup reheats beautifully, making weeknight dinners or entertaining a breeze.
- Naturally Sweet & Creamy: The natural sweetness from the apples balances the savory squash without needing extra sugar.
Ingredients You’ll Need
Each ingredient in this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe plays a key role in building flavor — and since the list is so short, quality really matters. I always recommend using a fresh, firm butternut squash and a crisp tart apple to keep that balance of sweetness and earthiness intact.
- Butternut Squash: Peeled and sliced for even cooking; choose squash with smooth skin and no bruises for the best flavor.
- Tart Apple (like Granny Smith): Adds brightness and balances the sweetness; a crisp apple holds up well during cooking.
- Onion: I use either half a yellow onion or green onions for a milder, fresher touch — both work fantastic here.
- Sea Salt: Enhances the natural flavors without overpowering them, so go easy and adjust to taste.
- Light Cream: Adds a lovely smoothness; you can use half and half or coconut cream as a dairy-free option.
Variations
I like to switch things up occasionally to suit the season or my mood — that’s what’s so great about this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe. Feel free to experiment with different aromatics or swap ingredients to meet dietary preferences without losing that cozy vibe.
- Add Ginger: I once tossed in a small piece of fresh ginger before sous vide cooking, and it added a delightful zing that warmed up the soup beautifully.
- Use Coconut Cream: For a dairy-free spin, swap the light cream for creamy coconut milk—it lends a subtle richness that’s a hit with my vegan friends.
- Spice It Up: A pinch of cinnamon or nutmeg stirred in right before serving brings out a warm, autumnal essence that really impresses guests.
- Herb Infusion: Adding fresh thyme or sage to the bag before sealing adds an earthy herbal note I adore on chilly nights.
How to Make 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
Step 1: Prepare Your Ingredients
Start by peeling and slicing your butternut squash into even pieces so they cook uniformly. Core and slice your tart apple, making sure it’s nice and firm to hold up during cooking. Slice the onion or trim your green onions if you prefer a lighter allium flavor. Prepping everything ahead makes the sous vide step smooth sailing.
Step 2: Seal and Sous Vide
Set your sous vide to 182-185°F (82-85°C) and fill a large container or pot with water about two-thirds full. Place the sliced squash, apple, and onion into a large, one-gallon food-safe vacuum bag, then vacuum seal it to remove as much air as possible—this step is key to even cooking. Submerge the bag in the water bath and cook for 2 hours. I usually check it around 20 minutes in to ensure it’s fully submerged; if it’s floating, I weigh it down with a heavy object like a mug. This gentle cooking locks in flavor and softens ingredients perfectly.
Step 3: Blend to Creamy Perfection
Once the squash and apple are tender, remove the bag from the water bath and pour everything—including the cooking juices—into a blender. Blend until silky smooth, which usually takes about a minute. Add your sea salt and light cream, then blend again to fully incorporate. Taste carefully and adjust salt if needed. The result? A soup that’s luxuriously creamy without a hint of heaviness.
Pro Tips for Making 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
- Prepping Even Slices: Cutting your squash and apple into uniform slices helps them cook evenly in the sous vide—no surprises with undercooked chunks.
- Avoid Floating Bags: If your bag rises to the surface, gently press it down with a heavy mug to keep everything submerged for consistent cooking.
- Blending with Liquids: For the creamiest texture, blend a bit of the cooking liquid along with the veggies before adding the cream and salt.
- Season Last: Salt can intensify after resting, so always add a pinch, blend, taste, then adjust to avoid over-salting your soup.
How to Serve 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
Garnishes
I love topping this soup with a sprinkle of freshly chopped parsley or a few tiny diced Granny Smith apples to echo its bright, fruity notes. A drizzle of good-quality olive oil or a dollop of crème fraîche adds extra indulgence and looks beautiful in the bowl. Sometimes I toss on toasted pumpkin seeds for a little crunch that contrasts the smooth texture wonderfully.
Side Dishes
This soup pairs spectacularly with warm crusty bread or a rustic baguette for dipping. I also often serve it alongside a simple green salad or roasted vegetables to round out the meal. For a heartier option, a grilled cheese sandwich with sharp cheddar makes an irresistible combo.
Creative Ways to Present
For special occasions, I like to serve this soup in small shot glasses as a starter — it’s elegant and lets you showcase colorful garnishes like microgreens or a swirl of cream. Another fun idea is to hollow out mini pumpkins or squash halves and ladle the soup inside for a festive autumn presentation that always impresses family and guests alike.
Make Ahead and Storage
Storing Leftovers
After making the soup, I cool it completely before transferring it to airtight containers and refrigerating. It keeps well for about 3 to 4 days, and I find the flavors actually deepen after a day, making leftovers even better. Just give it a good stir before reheating to reincorporate any settled cream or ingredients.
Freezing
This 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe freezes beautifully. I portion the cooled soup into freezer-safe containers or bags, leaving room for expansion, then freeze for up to 3 months. When I thaw it, I usually do so overnight in the fridge and then warm it gently on the stove.
Reheating
When reheating, I prefer warming the soup slowly on the stovetop over low heat, stirring frequently to keep it smooth and to prevent scorching. If it thickens too much, adding a splash of water or cream helps bring back that perfect consistency. Microwave works too—just heat in short bursts, stirring between each, so it heats evenly.
FAQs
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Can I make this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe without a sous vide machine?
Absolutely! If you don’t have a sous vide, you can roast the butternut squash, apple, and onion on a baking sheet at 400°F for about 40-45 minutes until tender, then blend with cream and salt. While the texture won’t be as uniformly silky, it still tastes delicious.
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What apples work best in this soup?
I recommend tart and firm apples like Granny Smith because they hold their shape during cooking and add a lovely bright contrast to the squash’s sweetness. Avoid very soft or overly sweet apples like Fuji, as they can become mushy and overly sweet.
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Can I omit the cream for a dairy-free version?
Yes! You can substitute light cream with coconut cream or a plant-based milk like cashew milk for a creamy texture without dairy. Just add it slowly, blending until you get the richness you desire.
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How long can I store the soup in the fridge?
The soup stays fresh in the refrigerator for up to 4 days when stored in an airtight container. For longer storage, freezing is the best option.
Final Thoughts
I remember the first time I tried this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe — it blew me away how simple ingredients cooked gently could transform into something so rich and comforting. It’s become a go-to in my kitchen for both busy weeknights and when I want to impress with very little effort. I really hope you enjoy making and savoring it as much as I do — trust me, once you’ve tried sous vide for soup, you’ll wonder why you waited so long!
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5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Sous Vide
- Cuisine: American
- Diet: Low Fat
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
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
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
