Butternut Squash Soup

Carlene Thomas RDN
Carlene Thomas RDN
August 19, 2021
Creamy butternut squash soup is easy and fuss-free when using a three-stage cook in the Anova Precision Oven. You’ll first steam the vegetables until tender, then roast until caramelized, and finally reduce the cooking liquid and meld the flavors. Once the squash is tender and caramelized, simply blend and serve this cool weather classic, topped however you’d like. This soup can be dairy-free if you omit the cream and pesto (or use plant-based alternatives) for serving.
Serves
4
Prep Time
00:15
Cook Time
00:50
Butternut Squash Soup
4 (1)
94
Ingredients
3 cups
peeled and diced butternut squash
1
medium carrot, peeled and diced
2 tsp
extra-virgin olive oil, divided
2 tsp
honey
1
small yellow onion, chopped
2 cloves
garlic, minced
3 cups
vegetable stock
1.5 tsp
kosher salt
⅛ tsp
freshly ground black pepper
⅛ tsp
MSG
Heavy cream, for serving
Prepared pesto, for serving
Balsamic vinegar, for serving
Roasted pepitas, for serving
Red pepper flakes, for serving
Bread, for serving
Steps

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 195°F
Heat: Rear

2. Prepare Vegetables

Spread squash and carrots in an even layer a rimmed baking sheet.
Prepare Vegetables

3. Steam Vegetables

Transfer to the oven and steam until the squash and carrots are fork-tender, 20 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 195°F
Heat: Rear
00:20 Timer

4. Sauté Aromatics

Meanwhile, heat remaining teaspoon of oil in a medium Dutch oven or other heavy pot over medium-low heat. When the oil is shimmering, add the onion and garlic. Cook, stirring, until softened, 10 to 15 minutes. Remove from the heat and set aside.

5. Adjust the Oven for Roasting

Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top

6. Add Oil and Honey

Stir 1 teaspoon of the oil, along with the honey, into the vegetables.
Add Oil and Honey

7. Roast Vegetables

Return the vegetables to the oven and roast until golden brown, 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:10 Timer

8. Keep Oven On for Third Stage

Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top

9. Combine Ingredients

Add the roasted vegetables to the pot with the onion-garlic mixture. Stir in the broth, salt, pepper, and MSG.
Combine Ingredients

10. Reduce to Meld Flavors

Place the pot in the oven and cook until the liquid has reduced slightly and all of the flavors have melded, 20 minutes.
Reduce to Meld Flavors
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:20 Timer

11. Blend and Serve

Using either an immersion blender or a large, vented countertop blender, blend the soup until smooth. Transfer to serving bowls and top with a drizzle of cream, a dollop of pesto, a few shakes of balsamic vinegar, and a sprinkle of pepitas and red pepper flakes. Serve with bread. If you’d like to make the soup ahead, let it cool completely before refrigerating. Add an additional 1/2 cup vegetable stock to the soup before reheating.
Blend and Serve
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