Sous Vide Butternut Squash Soup with Swiss Chard

Creamy sous vide butternut squash soup with an earthy touch of sautéed Swiss chard that you can’t stop eating.

As the crisp autumn air settles in, I love indulging in a comforting bowl of soup that warms me from the inside out. And when it comes to fall flavors, butternut squash is one of the first things that comes into my mind.

This sous vide butternut squash soup with delicate Swiss chard totally hit the spot. Each spoonful is full of flavor and comfort. So, let’s unpack how you can make this soup by using the sous vide technique to simplify the cooking process.

Why Sous Vide Butternut Squash for Soup? 

The most common way of making butternut squash soup is this. First, you tenderize the squash by roasting it in the oven. You cook other ingredients on the stove at the same time. Then you blend everything together.

But I say throw ALL the solid ingredients in ONE bag to sous vide.

In this recipe, besides butternut squash, I used ginger, onion, and an apple to enhance the flavor of the soup. I sealed all the ingredients in one bag together with spices without any extra effort.

Can you imagine the heavenly smell when you open the bag? OMG, it is like magic! 

Furthermore, slow cooking it sous vide helps to preserve the nutrients of the butternut squash. This winter squash is rich in essential vitamins such as vitamin A, vitamin C, and vitamin E, as well as dietary fiber and antioxidants that support your overall well-being. With sous vide cooking, the butternut squash retains more of these valuable nutrients, ensuring that each spoonful of the soup not only delights your taste buds but also nourishes your body.

Sous Vide Butternut Squash Time and Temperature

Depending on how you would like to enjoy butternut squash—cut into cubes or slices as a side dish or in the form of soup or purée—there are two sets of sous vide temperatures and cook times you can use. 

Temperature	Cubes or Slices	Soup or Purée
183°F (84°C) -185°F (85°C)	45 – 60 minutes	2-4 hours
194°F (90°C)	20 – 30 minutes	30 minutes

My street-smart pick for sous vide butternut squash for soup is 194°F (90°C) for 30 minutes. 

What You Need

Now, let’s gather ingredients and get your equipment ready for cooking!

Essential Ingredients

• Butternut squash: Look for a medium-sized squash, approximately 2-3 pounds, that feels heavy and has a firm skin. The vibrant orange flesh is crucial for imparting that rich, velvety texture.
• Apple: Any variety of apples can add tartness to the soup.
• Yellow onion: It offers a distinctive flavor that isn’t overpowering and a hit of sweetness. Plus, it will not diminish the bright yellow color of the soup.
• Ginger: It offers a warming and fiery taste that gives an unmistakable and comforting kick.
• Salt and pepper. 
• Curry powder and ground nutmeg: A small amount of these warming spices adds depth and complexity. 
• Olive oil.
• Broth of your choice: You can simply use water, but I recommend opting for a high-quality vegetable broth or chicken broth or make your own using a combination of simmered vegetables and aromatic herbs.
• Coconut milk: Its rich and creamy texture adds depth without compromising on taste.
• Swiss chard: This leafy green vegetable adds a delicate and slightly bitter note to balance the sweetness of the butternut squash. The deep green leaves and brightly colored stems provide a visual contrast to the creamy orange soup, making every serving visually appealing. You want to choose fresh Swiss chard with crisp, vibrant leaves for the best results.

Essential Equipment

• A sous vide immersion circulator. I used an Anova Precision Sous Vide Cooker to cook the soup ingredients, including butternut squash, apple, onion, and ginger.
• A large pot or a sous vide container. I personally use an Anova sous vide cooking container, which holds up to 16L of water with a removable lid and a rack. I often use the rack as additional weight to make sure my food is completely submerged under the water during cooking. You can also use a large and deep soup pot.
• A vacuum sealer. When you sous vide veggies, a vacuum sealer is essential, in my opinion. 
• Vacuum-sealer rolls. For this recipe, I used vacuum-sealer rolls to custom-cut a large bag that could hold all the solid ingredients. Want to know how to choose the right bags for sous vide every time? Check out my deep-dive guide: Sous Vide Bags 101.
• A good knife. A good knife is absolutely essential to a StreetSmart Chef. I used my favorite Global knife to cut the butternut squash and the rest.
• A soup pot. Use a medium to large soup pot to finish the soup on the stove. 

How to Make Sous Vide Butternut Squash Soup Step by Step

Step #1 Set up sous vide: Preheat water to 194°F (90°C)

Step #2 Prepare the ingredients for the soup base

Cut butternut squash in half lengthwise; remove seeds and peel the skin. Then cut it into half-inch slices. Peel the apple, cut it into half-inch wedges, and discard the core. Chop onion and cut ginger into slices.

Step #3 Bag the ingredients for the soup base 

Prepare a large cut-to-size vacuum-sealer bag. Put the prepared butternut squash, apple, onion, and ginger inside the bag. Add salt, pepper, curry powder, and ground nutmeg, followed by olive oil. Arrange the contents in one layer (or two at most) and vacuum-seal the bag. 

Step #4 Sous vide the soup base ingredients

Once the water is ready, submerge the bag under the hot water bath. Weigh it down with a rack or a heavy, heat-resistant object like a pot lid or plate. Set the timer for 30 minutes. 

Step #5 Prepare garlic and Swiss chard

In the meantime, peel and mince the garlic. Cut the Swiss chard into thin shreds including the stems. 

Step #6 Make the soup

Once the timer goes off, remove the bag from the water bath and transfer all contents to a food processor. Process until smoothly puréed, in batches if needed. Add the puréed soup base to a soup pot over medium heat and stir in coconut milk and water/broth. Let the soup come to a gentle simmer, for about 5 minutes. 

Step #7 Sauté the Swiss chard topping

On another burner, heat a skillet over medium heat. Add the remaining tablespoon of olive oil. Add the garlic, followed by the Swiss chard, and stir a few times. Add just enough water or broth to moisten the surface. Cover and cook until the Swiss chard is vibrant in color and just tender, about 5 minutes. 

Step #8 Serve

To serve, ladle the butternut squash soup into each bowl, then garnish with a small amount of Swiss chard in the center. Enjoy!

To sum it all up, we explored the reasons for sous vide cooking butternut squash for soup, the symphony of flavors created by the warming spices and creamy coconut milk, and the health benefits of indulging in this fall comfort food.

Now it’s time for you to bring this sous vide recipe to life in your own kitchen. Once you do, make sure to leave a comment below and share your experiences.

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