Serves 4

Butternut squash and apples go well together and bring back memories of fall.  Using the Kuraidori Immersion Circulator and the Sous Vide method actually is a faster way of making a soup.  The flavors combine together under the vacuum pressure quicker and with less nutrient loss than standard stove top methods.  Heavy cream is added to each bowl of soup for some added richness.  The soup can also be topped with some fresh apple slices for some added texture.

1 medium butternut squash, peeled and seeded, ½” cubes
1 granny smith apple, peeled, cored, 1” dice
½ sweet onion, ½” dice
1 garlic clove, crushed
1 tsp salt
2 sprigs fresh thyme
1 bay leaf
½ tsp ground pepper
1 tsp ground cumin
¼ tsp ground cinnamon
½ tsp ground ginger
1 cup vegetable stock, low sodium
½ cup heavy cream

1. Preheat the water bath to 185°F.
2. Place the squash, apple, onion, garlic, salt, pepper, thyme, bay leaf, cumin, cinnamon and ginger into a large bag.
3. Vacuum seal the bag or use the water displacement method if using a resealable bag.
4. Place the bag into the water bath and cook for 1 hour.
5. Remove the bag from the water bath, open the bag and remove the bay leaf and the thyme sprigs.

6. Pour the remaining contents into a blender.
7. Heat up the vegetable stock in a medium sized saucepan until it comes to a boil.  Add the broth to the blender.
8. Puree until the mixture becomes smooth.  This may need to be done in two batches depending on the size of the blender.  Take caution when using a blender with hot liquids. Add salt and pepper to taste.
9. Pour into serving bowls and top with the heavy cream and serve.