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Sous Vide Curried Butternut Squash Soup Recipe

I love the combination of sweet sous vided squash and spicy curry, mellowed out with some lime juice and coconut milk. It's all topped off with some crispy shallots, maple syrup and roasted pumpkin seeds!

Making pureed soups is very easy to do with sous vide. Cooking the vegetables for between one and four hours allows them to break down fully, making it easy to simply add some liquid and puree them into a soup.

Sous vide butternut squash soup top

This version is a curried butternut squash but it works well with most winter squashes. With slight variations it also works with many root vegetables. You can add more or less curry paste, depending on how spicy you want it.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Sous vide butternut squash soup flat

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the curried butternut squash soup recipe you can check out the following.

Sous Vide Curried Butternut Squash Soup Recipe

  • Published: March 23, 2017
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 1 to 4 Hours
  • Cooks: 183°F (83.9°C) for 1 to 4 Hours
  • Serves: 4

Ingredients for Sous Vide Curried Butternut Squash Soup

Sous vide butternut squash soup close3
  • For the Butternut Squash

  • 1 medium butternut squash, about 2 pounds (900 grams)
  • 3 garlic cloves, peeled and coarsely chopped
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons red curry paste
  • 1 tablespoon butter or olive oil
  • Juice from 1/2 of a lime
  • 1/2 cup vegetable broth or chicken stock
  • 1/4 cup coconut milk
  • Salt and pepper
  • To Assemble

  • 2 shallots, sliced
  • Olive oil
  • Maple syrup
  • 1/4 cup roasted pumpkin seeds
  • 1 lime
  • Basil

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Cooking Instructions for Sous Vide Curried Butternut Squash Soup

For the Butternut Squash

Preheat a water bath to 183°F (83.9°C).

Peel the squash then cut in half and remove the seeds. Cut the flesh into 1/2" (13mm) chunks. You should have about 2 cups.

Place the cubed squash into one or two sous vide bags, making sure it is in a single layer. Add the garlic, ginger, red curry paste, and butter to the sous vide bag. Seal the bag and cook for at least an hour, but preferably 2 to 4.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Once cooked, remove the squash from the sous vide bag and place in a blender or food processor. Add the lime juice, vegetable broth, coconut milk, salt and pepper then blend until fully pureed.

To Assemble

Saute the shallots in a pan with olive oil until they brown and begin to get crispy. Remove from the heat and pan dry.

Place a ladle or two of the soup into a bowl then drizzle with maple syrup. Sprinkle some roasted pumpkin seeds on top, zest some lime over the soup and add a thai basil leaf or two then serve.

Sous vide butternut squash soup close2

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My best selling sous vide cookbook will help you master sous vide and can be used as a reference for more than 80 cuts of meat and vegetables. It is also filled with inspiring recipes to get you on your way to sous vide success!

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Sous Vide Curried Butternut Squash Soup Recipe

PT3H 4 Ingredients: 1 medium butternut squash about 2 pounds (900 grams) 3 garlic cloves peeled and coarsely chopped 1 tablespoon freshly grated ginger 2 teaspoons red curry paste 1 tablespoon butter or olive oil Juice from 1/2 of a lime 1/2 cup vegetable broth or chicken stock 1/4 cup coconut milk 2 shallots sliced Olive oil Maple syrup 1/4 cup roasted pumpkin seeds 1 lime Basil
4.75 stars - based on 4 reviews
Sous vide curried butternut squash soup is easy to make, flavorful and filling. Use other winter squashes and root vegetables to create many fun variations.
1 Serving