I’m so excited to share this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe with you because it’s one of those simple-but-spectacular dishes that’s perfect for cozy fall days or when you want a comforting bowl with minimal fuss. When I first tried cooking the squash and apples sous vide, I was amazed at how tender and naturally sweet they became without any roasting or stovetop babysitting.
This recipe really shines when you’re craving something creamy and subtly sweet, but without a long ingredient list or complicated steps. Plus, using the sous vide method makes the flavors so concentrated and smooth — you’ll find that it’s effortless to make and incredible to serve! I love how just five ingredients can come together to create such a warm, satisfying soup.
Why You’ll Love This Recipe
- Minimal Ingredients: Just five simple ingredients come together for a flavorful, wholesome soup.
- Sous Vide Magic: Cooking sous vide ensures perfectly tender butternut squash and apples every time.
- Naturally Sweet & Creamy: The mix of apple and cream creates a gentle sweetness and rich texture without needing sugar.
- Easy Prep and Cleanup: Crisp up your schedule with quick prep and hands-off cooking that mostly requires blending.
Ingredients You’ll Need
Each ingredient in this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe was chosen for balance — you’ll taste how the sweetness of the apple complements the earthy squash and subtle onion in every smooth sip.
- Butternut Squash: Pick a medium one that’s firm with a smooth skin—this gives you tender flesh and great flavor after cooking.
- Tart Apple: I always go for Granny Smith because the tartness brightens the soup and cuts through the creaminess nicely.
- Onion: Half a yellow or white onion works great; if you like a milder hint, green onions add a fresh twist.
- Sea Salt: Fine sea salt is key for seasoning here, enhancing natural sweetness without overpowering.
- Light Cream: This adds just enough richness but keeps the soup light and silky—feel free to adjust based on your taste.
Variations
I love how versatile the 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe is — you can easily tweak it whether you want it dairy-free, a little spicier, or more decadent.
- Dairy-Free Version: Swap light cream for full-fat coconut milk, and you’ll get a luscious texture with a hint of tropical flavor that pairs surprisingly well.
- Add Warm Spices: I’ve experimented with a pinch of cinnamon or nutmeg stirred in before blending — it adds cozy depth without overpowering the natural sweetness.
- Herb Infusion: Toss in a few fresh sage leaves into the bag before sealing to elevate the autumn vibes.
How to Make 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
Step 1: Prepare Your Ingredients for Perfect Cooking
Start by peeling and slicing your butternut squash into even pieces—this helps everything cook uniformly in the sous vide bath. Core and slice the apple, letting its tartness shine through without seeds or tough bits. Slice the onion or trim the green onions if using; these add a subtle, savory base without overpowering the soup’s sweetness.
Step 2: Seal Your Ingredients Into a Sous Vide Bag
Place the sliced squash, apple, and onion into a large food-grade sous vide pouch. Make sure to remove as much air as possible when vacuum sealing—that’s the secret to even cooking. I like to double-check the seal to avoid leaks during the long cooking process.
Step 3: Cook Sous Vide and Watch the Magic Happen
Set your sous vide immersion circulator to 182-185°F and submerge the sealed bag in the water bath for 2 hours. Every 20 minutes or so, check that the bag stays fully submerged—if it floats, use a mug or kitchen weight to keep it underwater. This slow, gentle cooking turns the squash and apples incredibly tender while locking in flavor.
Step 4: Blend, Season, and Add Cream
Once the cooking’s done, carefully open the bag and pour everything into a blender. Blend until super smooth—it’s so satisfying to watch the soup take on that creamy texture. Then mix in the sea salt and light cream, blending again to combine. Always taste before serving—you might want to add a touch more salt depending on your preference.
Pro Tips for Making 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
- Even Slicing: Cut squash and apple into similar-sized slices to ensure they soften evenly during sous vide cooking.
- Bag Submersion Check: I learned the hard way that floating bags cook unevenly, so I always weigh them down early in the process.
- Cream Choice: Using light cream keeps the soup silky without making it too heavy—perfect if you want richness but still lightness.
- Salt Last: Adding salt after blending prevents over-salting and lets you control the final flavor just right.
How to Serve 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe
Garnishes
I love topping this soup with a sprinkle of finely diced raw apple for a fresh crunch contrast, or a little drizzle of good quality olive oil to add a fruity richness. Sometimes, I toss toasted pumpkin seeds on top – they add just the right amount of nutty texture and make it feel extra special.
Side Dishes
This soup pairs beautifully with crusty artisan bread or fluffy homemade biscuits for dipping. If I’m keeping it light, a simple side salad with tangy vinaigrette balances the creamy sweetness of the soup perfectly.
Creative Ways to Present
For a dinner party, I like to serve this soup in mini pumpkin-shaped bowls or little hollowed-out squash for an autumnal wow factor. Adding a swirl of cream or a sprinkle of fresh herbs right before serving really elevates the presentation and makes your guests feel like it’s a gourmet treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover soup in airtight containers in the fridge for up to 3 days. It holds its creamy texture really well, and I find the flavors actually deepen overnight. Just give it a good stir before reheating to bring it back to life.
Freezing
This soup freezes wonderfully. I portion it out into freezer-safe containers and leave some headspace for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or microwave, stirring occasionally.
Reheating
To keep the soup silky when reheating, warm it over low heat on your stove, stirring often and adding a splash of extra cream or broth if it seems too thick. I avoid boiling as it can change the smooth texture I love.
FAQs
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Can I make this soup without a sous vide machine?
Absolutely! If you don’t have a sous vide setup, you can roast the butternut squash, apples, and onions in the oven at 400°F for about 30-40 minutes until tender. Then blend with cream and salt as usual. The texture might differ slightly, but the flavors are just as delicious.
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What if I want a thicker or thinner soup?
If you prefer a thicker soup, reduce the amount of cream or add less liquid when blending. For a thinner consistency, simply stir in a little vegetable broth or water until you reach your desired texture.
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Can I use a different type of apple?
You can! While tart apples like Granny Smith work best to balance the squash’s sweetness, softer or sweeter apples like Honeycrisp or Fuji can be used if you prefer a sweeter soup.
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How do I store leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers and thaw before reheating.
Final Thoughts
I absolutely love how this 5-Ingredient Butternut Squash & Apple Soup (Sous Vide) Recipe comes together effortlessly yet tastes like something you’d find on a fancy restaurant menu. It’s the kind of recipe I return to again and again, especially when I want a cozy, nourishing meal with a hint of sweetness that’s not overwhelming. I hope you enjoy making — and eating — this soup as much as my family and I do. Trust me, once you try it sous vide style, you won’t want to go back!
Print
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
This 5-ingredient Butternut Squash & Apple Soup uses sous vide cooking to perfectly soften butternut squash and tart apples, resulting in a smooth, creamy, and flavorful soup. The gentle sous vide method preserves the natural sweetness and nutrients, making it a comforting and elegant seasonal dish.
Ingredients
Soup Ingredients
- 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
- 1 teaspoon sea salt
- 3/4 cup light cream
Instructions
- Preheat Sous Vide: Fill a large container 2/3 full with water and set the sous vide immersion circulator to 182-185°F (83-85°C) to gently cook the ingredients.
- Prepare Ingredients: Place the sliced butternut squash, apple, and onion into a large, one-gallon food-grade vacuum pouch and vacuum seal it, ensuring as much air as possible is removed for even cooking.
- Sous Vide Cooking: Submerge the sealed pouch into the preheated water bath and cook for 2 hours. Check after 20 minutes to ensure the pouch is fully submerged; if floating, weigh it down with a heavy object like a mug.
- Puree the Soup: Once the squash and apples are soft, carefully remove the pouch and pour the contents into a blender. Puree until smooth for a creamy texture.
- Season and Finish: Add 1 teaspoon of sea salt and 3/4 cup of light cream to the puree, then blend again until fully incorporated. Taste and adjust seasoning by adding more salt if desired.
- Serve: Serve the soup hot, optionally garnished with diced apple pieces for extra texture and freshness.
Notes
- Sous vide cooking preserves the natural sweetness and nutrients of the squash and apple better than boiling or roasting.
- You can substitute light cream with coconut milk for a dairy-free version, though it will alter the flavor slightly.
- Make sure the vacuum pouch is fully submerged during cooking to ensure even heat distribution.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop or in a microwave.
- For a thinner consistency, add a little vegetable broth or water when blending.
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
