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Steam-Roasted Butternut Squash Soup

Name: Steam-Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 cups of peeled and diced butternut squash; 1 of medium carrot, peeled and diced; 2 tsp of extra-virgin olive oil, divided; 2 tsp of honey; 1 of small yellow onion, chopped; 2 cloves of garlic, minced; 3 cups of vegetable stock; 1.5 tsp of kosher salt; 0.13 tsp of freshly ground black pepper; 0.13 tsp of MSG; 0 of Heavy cream, for serving; 0 of Prepared pesto, for serving; 0 of Balsamic vinegar, for serving; 0 of Roasted pepitas, for serving; 0 of Red pepper flakes, for serving; 0 of Bread, for serving

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

Prep Time

00:15

Cook Time

00:50

4.5 (2)

1374

Ingredients

3 cups

peeled and diced butternut squash

medium carrot, peeled and diced

2 tsp

extra-virgin olive oil, divided

2 tsp

honey

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

Rack

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.

3. Steam Vegetables

Rack

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

Rack

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.

7. Roast Vegetables

Rack

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

Rack

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.

10. Reduce to Meld Flavors

Rack

Place the pot in the oven and cook until the liquid has reduced slightly and all of the flavors have melded, 15 to 20 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Top

00:15 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.