Soup is comfort food that is always there in our time of need. Cold, grab some soup. Feeling sick, Chicken noodle soup it is. With a plethora of different bases that soup can be built off, one thing is clear. It must be smooth, and it must taste good. That flavors in it must complement each other and the texture must be there. For this blog, we are going to concentrate on a butternut squash soup. We will be cooking it sous vide. Sous cooking a soup like this will help seal in all the aromatic flavors that will season the soup. Let us get started with the list of ingredients that we will need to get:
1 Ea Butternut Squash
½ C Onions, small dice
¼ C Carrots, small dice
¼ C Celery, small dice
2 C Chicken Stock
½ C Heavy Cream
3 Tbl Butter
1 Tea White vinegar
Salt as needed
- Begin by peeling and deseeding the squash. Cut the squash into small pieces. Place into a vacuum seal bag.
- Next, add in your chopped vegetables.
- Finally, add in the chicken stock and a little bit of salt.
- Seal bag and place in a Cambro pan.
- Preheat your Thermodyne oven to 230° and cook for 3 hours.
- After 3 hours, remove from Thermodyne and pour contents of package into a blender.
- Add in the cream and butter and blend until smooth.
- Taste it, you may need to add more salt.
- Pour mixture into bowls and garnish with olive oil and parsley.
A lot of Butternut Squash soup recipes will call for you to roast the squash first and then puree it with the cream. While that is most definitely a great flavor profile for a soup, we wanted to go with a simpler one-step approach to this recipe. Like we mentioned in the beginning, there are so many different ways to create a great soup recipe that it is almost impossible to narrow down the best.