Sous Vide Buttercup Squash Soup made extra flavourful with homemade hen stock, whips up quickly to provide warm bowls of comfort for your soul!
Course Main
Keyword soup, sous vide, squash
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Servings 4
Author i sugar coat it!
Ingredients
1kilogrambuttercup squashor other winter squash
3tablespoonsbutter
fresh thymeto taste
curry leavesto taste
2shallots
3clovesgarlic
2cupsstewing hen stockmore for a thinner soup
salt and pepperto taste
creme fraicheto garnish
parmesan crispsto garnish
Instructions
Add water to a heavy duty pot or heat-proof container, attach your immersion cooker and heat the water to 85ºC/185ºF.
While the water heats, wash, cut, peel and cube the squash. Remove the guts and save the seeds - they are great snack or garnish, when roasted with a touch of sea salt. Add the cubed squash evenly among two bags along with butter, thyme and a few curry leaves and vacuum seal. Or add to a resealable sous vide bag and run the bag along the edge of your counter to remove the air. Add to the heated water and cook for 60 minutes.
Close to the end of the cook, sautee the garlic, shallots and a couple curry leaves in a bit of oil. When ready, remove the cooked squash from the bath, open the bag and add to a blender or food processor. Add the sauteed garlic combination, hen stock and blend until smooth. Add more stock if the soup is too thin and blend. Season to your taste.
Add soup to bowls and swirl in about a tablespoon of creme fraiche, top with parmesan crisp, cilantro and enjoy!