There’s something truly magical about this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe that I can’t get enough of. The delicate sweetness of the butternut squash plays so beautifully against the bright tartness of Granny Smith apples, and using sous vide to cook it all means the flavors develop deeply while everything stays incredibly tender. If you love smooth, cozy soups that feel luxurious but are surprisingly simple, this recipe is going to be your new go-to.
When I first tried this, I was amazed at how hands-off it is—just pop everything in a bag, and let the sous vide work its magic. It’s perfect for busy days when you want home-cooked comfort without fuss, or for impressing guests with minimal effort. You’ll find that this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe is as satisfying to make as it is to slurp down!
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: Just five staples transform into a rich, silky soup that tastes so much more complex.
- Perfect Texture With Sous Vide: Slow, even cooking ensures the squash and apple become meltingly tender without losing their essence.
- Healthy and Comforting: This soup balances natural sweetness with a touch of cream for warmth without heaviness.
- Hands-Off Cooking: Let your sous vide cooker do the work while you prep other dishes or relax.
Ingredients You’ll Need
Each ingredient here brings its own magic to the bowl—sweet, tart, and creamy notes come together flawlessly. When shopping, pick a firm butternut squash and a crisp Granny Smith apple for the best balance of sweetness and brightness.
- Butternut squash: Choose one that’s heavy for its size with smooth skin; this means it’ll be sweet and moist.
- Granny Smith apple: Tart apples shine here by cutting through the soup’s natural sweetness.
- Onion or green onions: I prefer half a regular onion for a deep savoriness, but green onions add a lighter, fresher touch.
- Sea salt: Enhances all the natural flavors—feel free to adjust to your liking.
- Light cream: Adds silkiness without overpowering the soup’s delicate flavors.
Variations
I love how versatile this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe is. Depending on the season or your mood, you can easily tweak it to fit what you have on hand or your dietary preferences.
- Add warming spices: I sometimes add a pinch of cinnamon or nutmeg to elevate that fall vibe—perfect for chilly evenings.
- Dairy-free version: Swap the light cream for coconut milk for a creamy texture without dairy, and it tastes divine.
- More savory twist: Throw in some garlic or a bit of smoked paprika before sealing the bag for a flavor boost I adore.
- Chunkier texture: Blend half the mixture and leave the rest chunky if you like a bit of chewiness in your soup.
How to Make 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
Step 1: Prep and Seal Your Ingredients
Start by peeling and slicing your butternut squash into manageable pieces so they cook evenly. Core and slice the Granny Smith apple—no need to peel it; the skin adds a bit of texture and nutrition. Slice the onion or trim your green onions. Place all the veggies and fruit into a one-gallon food-grade sous vide bag. Try to spread everything evenly for uniform cooking. Vacuum seal the bag, removing as much air as possible to ensure better heat transfer and consistent cooking.
Step 2: Sous Vide Magic
Fill your sous vide container with water up to about two-thirds full and heat it between 182°F and 185°F (82-85°C). Submerge your sealed bag completely—check after 20 minutes to make sure it’s staying underwater. If it floats, I swear by placing a heavy mug or small plate on top to weigh it down. Cook for 2 hours. I usually set a timer and use this time to prep garnishes or relax with a cup of tea.
Step 3: Blend to Perfection
After two hours, the squash and apple should be incredibly soft and tender—perfect for blending. Carefully cut open the bag and pour the contents into a high-speed blender. Purée until the mixture is completely smooth and silky; you might need to stop and scrape down the sides once or twice. Add in your sea salt and the light cream, then blend again briefly to combine. Taste your soup and adjust salt if needed—you’ll find a perfect balance that warms both heart and belly.
Pro Tips for Making 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
- Use Fresh, Crisp Apples: I learned the hard way that sweeter apples like Fuji make the soup overly sweet; tart Granny Smiths give it just the right zing.
- Don’t Skip Vacuum Sealing: Ensuring there’s no air in the bag helps everything cook evenly and prevents floating—trust me, it makes a big difference.
- Blending in Batches: For smooth texture without overworking your blender, I blend in small batches and check consistency along the way.
- Adjust Salt Gradually: I always add salt at the end, tasting carefully to avoid overpowering the natural sweetness and creaminess.
How to Serve 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
Garnishes
I like to keep garnishes simple but impactful: a few small dice of fresh Granny Smith apple sprinkled on top add a lovely crunch and a touch of brightness. Sometimes I drizzle a little extra light cream or a swirl of plain yogurt for a pretty, creamy finish. Fresh herbs like thyme or chives can give it a fresh herbal note, and toasted pumpkin seeds lend a welcome crunch.
Side Dishes
My favorite pairing is crusty bread or warm sourdough rolls for dipping—something with a chewy crust and tender inside that soaks up the soup beautifully. For a heartier meal, a simple side salad with a bright vinaigrette balances the soup’s richness perfectly.
Creative Ways to Present
For holiday dinners, I’ve served this soup in small, dainty teacups as a starter—it’s such a charming touch. Another fun idea is to use hollowed-out mini pumpkins as bowls; it’s dramatic and seasonal, plus completely edible! A sprinkle of edible flowers or microgreens can elevate the look for special occasions.
Make Ahead and Storage
Storing Leftovers
I always keep leftovers in airtight containers in the fridge for up to 3 days. When I store soups like this, I make sure it cools completely before sealing to keep flavors fresh. The texture holds up beautifully, so it’s easy to enjoy later without any loss of lusciousness.
Freezing
This soup freezes wonderfully. I portion it into freezer-safe containers and leave about an inch of headspace to allow for expansion. When I defrost, I do so overnight in the fridge, and it comes back creamy and delicious every time, no graininess or separation.
Reheating
I gently reheat leftover soup on the stovetop over low heat, stirring often to keep it smooth and prevent scorching. If it thickens too much, adding a splash of water or cream helps loosen the texture back up. Microwaving works fine too, just cover and heat in short bursts, stirring in between.
FAQs
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Can I make this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe without a sous vide cooker?
Absolutely! While sous vide gives a consistent and tender texture, you can roast the butternut squash, apples, and onions on a baking sheet at 400°F until soft (around 30-40 minutes), then blend as directed. The flavors will be just as delicious, though the cooking method differs.
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What kind of apples work best in this soup?
I recommend tart apples like Granny Smith because they provide bright acidity that balances the natural sweetness of the squash. Avoid overly sweet apples, which can make the soup cloying.
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Is this soup suitable for freezing and reheating?
Yes! This 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe freezes beautifully. Just cool it completely, store in freezer-safe containers, and thaw overnight before reheating gently on the stove.
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Can I make this soup vegan or dairy-free?
Definitely. Swap the light cream for coconut milk or another plant-based cream. The soup’s natural sweetness and creaminess still shine through beautifully.
Final Thoughts
I absolutely love how this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe turns out—it’s like a warm hug in a bowl that anyone can make with minimal fuss. Whether you’re craving cozy comfort food or want to impress friends with something elegant yet simple, this soup delivers every single time. Give it a try, and I think you’ll be as hooked as my family and I are!
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5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Sous Vide
- Cuisine: American
Description
A creamy, flavorful 5-ingredient butternut squash and apple soup cooked sous vide to perfection. This wholesome soup blends tender butternut squash and tart Granny Smith apples with onions and light cream, resulting in a smooth, comforting dish that is perfect for a cozy meal.
Ingredients
Vegetables & Fruits
- 1 medium butternut squash, peeled and sliced
- 1 large tart apple (such as Granny Smith), cored and sliced
- 1/2 onion, sliced (or 6 green onions, ends trimmed)
Seasoning
- 1 teaspoon sea salt
Dairy
- 3/4 cup light cream
Instructions
- Preparing the Sous Vide: Fill your sous vide container approximately two-thirds full with water and preheat the unit to a temperature between 182 and 185 degrees Fahrenheit (83 to 85 degrees Celsius).
- Packing the Ingredients: Place the sliced butternut squash, apple, and onion into a large one-gallon food-grade vacuum pouch. Seal the bag using a vacuum sealer to remove as much air as possible to ensure even cooking.
- Cooking Sous Vide: Submerge the sealed pouch fully in the preheated sous vide water bath. Cook for 2 hours until the squash and apples become very soft. Every 20 minutes, check to ensure the bag remains submerged and use a heavy object like a mug to weigh it down if it floats.
- Blending: Once cooking is complete, carefully remove the pouch from the sous vide bath. Pour the contents into a blender and puree until completely smooth.
- Seasoning and Finishing: Add 1 teaspoon sea salt and 3/4 cup light cream to the blender with the puree. Blend again until fully incorporated. Taste and adjust salt if needed.
- Serving: Serve the soup hot, optionally garnished with small diced apple pieces for an added crunch and presentation.
Notes
- This soup is naturally creamy but uses light cream for richness with less fat.
- You can substitute green onions for the half onion for a milder onion flavor.
- Check the vacuum bag regularly during sous vide cooking to prevent floating and ensure even cooking.
- If you don’t have a sous vide setup, a slow simmer on the stovetop can be used but may affect taste and texture.
- For a vegan option, replace the cream with coconut milk or another plant-based cream substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 123
- Sugar: 7g
- Sodium: 398mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 16mg
