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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.
You can learn more about butternut squash from my how to sous vide butternut squash guides.
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.
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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.
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.
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