Ingredient:
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 tsp sea salt
3/4 cup light cream
Method:
Fill 2/3 full with water and preheat the sous vide unit to between 182 and 185 degrees F.
Place the sliced squash, apple and onion into a large, one-gallon food-grade pouch. Vacuum seal the bag to remove as much air as possible.
Submerge the pouch in the sous vide unit and cook for 2 hours until the squash and apples are quite soft. Check the pouches after 20 minutes to make sure they’re fully submerged. If they are floating, weigh them down with a mug or other heavy object.
When the squash is cooked, remove the pouch from the Supreme, and pour the contents into a blender. Puree until smooth.
Add sea salt and cream and puree again. Taste and add more salt if you like. Serve hot, garnished with diced apple if desired.
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 tsp sea salt
3/4 cup light cream
Method:
Fill 2/3 full with water and preheat the sous vide unit to between 182 and 185 degrees F.
Place the sliced squash, apple and onion into a large, one-gallon food-grade pouch. Vacuum seal the bag to remove as much air as possible.
Submerge the pouch in the sous vide unit and cook for 2 hours until the squash and apples are quite soft. Check the pouches after 20 minutes to make sure they’re fully submerged. If they are floating, weigh them down with a mug or other heavy object.
When the squash is cooked, remove the pouch from the Supreme, and pour the contents into a blender. Puree until smooth.
Add sea salt and cream and puree again. Taste and add more salt if you like. Serve hot, garnished with diced apple if desired.
