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

Sous Vide Butternut Squash Soup with Swiss Chard

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  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Sous Vide
  • Cuisine: American
  • Diet: Vegetarian


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


  • 1 medium butternut squash (about 2 pounds)
  • 1 medium apple, any variety
  • 1 medium yellow onion
  • 1-inch chunk of fresh ginger
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon curry powder or more to taste
  • A pinch of ground nutmeg
  • 3 tablespoons olive oil, divided
  • 1 14-ounce can unsweetened coconut milk
  • 2 cups water or low-sodium broth of your choice

For the Swiss chard topping: 

  • 2 cloves garlic
  • 1 bunch of Swiss chard


  1. Set up sous vide: Preheat water to 194°F (90°C) using a sous vide cooker. Protect your counter as the temperature is high. 
  2. Prepare the soup base (butternut squash, apple, onion, and ginger): 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.
  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. Pour about 2 tablespoons of olive oil inside the bag. Arrange the contents in one layer (or two at most) and vacuum-seal the bag. 
  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. 
  5. Prepare garlic and Swiss chard: In the meantime, peel and mince the garlic. Cut the Swiss chard into thin shreds including the stems. 
  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, about 5 minutes. 
  7. Cook the Swiss chard topping: On another burner, heat a skillet over medium heat and add the remaining tablespoon of olive oil. Add the garlic, followed by the Swiss chard; 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.
  8. Serve: To serve, ladle the butternut squash soup into each bowl, then place a small amount of Swiss chard in the center. Enjoy!


  • Serving Size: 1 serving
  • Calories: 198
  • Sugar: 4.9g
  • Sodium: 177.7mg
  • Fat: 15.6g
  • Saturated Fat: 9.8g
  • Trans Fat: 0g
  • Carbohydrates: 16.4g
  • Fiber: 2.7g
  • Protein: 2.2g
  • Cholesterol: 0mg
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