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
- Set up sous vide: Preheat water to 194°F (90°C) using a sous vide cooker. Protect your counter as the temperature is high.
- 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.
- 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.
- 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.
- Prepare garlic and Swiss chard: In the meantime, peel and mince the garlic. Cut the Swiss chard into thin shreds including the stems.
- 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.
- 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.
- 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