Butternut Squash Soup

Carlene Thomas RDN
Carlene Thomas RDN
December 4, 2020
Make soup in the Anova Precision Oven by roasting and steaming butternut squash then moving your ingredients into a pot to broil and caramelize. Once it cooks, just blend and serve this layered flavor cool weather classic with these highly recommended toppings. This butternut squash soup is dairy free unless you choose to add cream on top.
Serves
4
Prep Time
00:15
Cook Time
00:50
Butternut Squash Soup
0
60
Ingredients
3 cups
Peeled and cubes butternut squash
1
Medium carrot, peeled and chopped
1
Small yellow onion, chopped
2
Cloves garlic, minced
2 tsp
Olive oil, divided in half
½ Tbsp
Kosher salt
⅛ tsp
MSG
⅛ tsp
Black pepper
2 tsp
Honey
3 cups
Vegetable stock
Top with: heavy cream, balsamic vinegar, pesto, red pepper flakes, pepitas and serve with bread
Steps

1. Preheat Oven

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

2. Prepare vegetables

Chop squash and carrots. Place on baking sheet. Sauté onion and garlic in 1 tsp oil over medium low on a burner. Set aside.
Prepare vegetables

3. Vegetables steamed

Vegetables are ready when able to be pierced with a fork.
Sous Vide Mode: On
Steam: 100%
Temp: 195°F
Heat: Rear
00:20 Timer

4. Oil and honey vegetables

Add remaining tsp olive oil and honey over top of the steamed carrots and squash. Return to the oven.
Oil and honey vegetables

5. Roast vegetables

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

6. Vegetables done roasting

Vegetables are done once browned on top.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:10 Timer

7. Add to medium pot

Add the sautéed onion and garlic, roasted carrots and squash as well as spices and vegetable stock to a medium pot.
Add to medium pot

8. Bring oven back up to temp

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

9. Cooking complete

Soup will have reduced a small amount.
Cooking complete
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:20 Timer

10. Blend and serve

Blend soup with an immersion blender or vented blender. Top with cream, balsamic, red pepper flakes, pepitas, pesto and serve with bread. If not serving immediately, or reheating, add an extra 1/2 cup of stock to thin.
Blend and serve
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