Sous Vide Gochujang Butternut Squash Soup Recipe

For the Soup

Set circulator temperature to 180°F / 82°C.

Season squash with salt and pepper and coat with the gochujang paste.

Vacuum seal in a single layer along with the mirin and soy sauce.

Submerge in the water and cook for 1.5 hrs.

While the squash is cooking, in a Dutch oven melt the butter and sauté the chillis and onions until translucent.

Add garlic and cook one more minute. Take off heat.

When the butternut squash is cooked, add the contents to the Dutch oven along with the stock and water.

Puree all ingredients with an immersion blender (or in batches in a food processor / blender). Taste for seasoning.

Just before serving top with cream and sesame seeds.