|More and more I find myself gravitating to soups prepared sous vide, It’s just so much easier to produce and clean-up is a breeze!|
|If for some reason you feel the finished soup is a bit too thick you can easily add a bit more coconut milk and/or vegetable broth until you achieve the consistency you like. Another note, when I was picking up my ingredients I found a salted cashew that was also flavored with garlic and mixed herbs that I used. The flavor was delicious and added a nice herbal flavor at the finish. Feel free to experiment with your ingredients as well.|
|One of the hallmarks of this technique is the ability to make large batches that you can chill down and save for another day. I like chilling down the original recipe then portion the soup into individual servings so my family can have a fantastic soup anytime they want it! If you do plan on saving for the soup for another day you will want to quickly shock the finished vacuum packed soup in an ice water bath until temperature of the soup has reached 40°F/4°C. Then you can store in refrigerator or even freeze and reheat to 140°F/60°C before serving.|
• 3 tablespoons unsalted sweet butter
• 1 large onion white, peeled, cored and finely chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons cumin, ground
• 2 teaspoons coriander, ground
• 1 teaspoon curry powder
• 1 teaspoon turmeric, powder
• 1 cup cashews, toasted and salted, plus additional for garnish
• Kosher salt and freshly ground black pepper to taste
• 2 pounds’ butternut squash, peeled and cut into 1/2-inch dice
1. Preheat the SV1 to 85°C/185°F
2. In large heavy bottomed sauté pan over medium-high, heat the butter until foamy, add the onions and garlic, cook, stirring, until they begin to soften, about 3-5 minutes.
3. Add the cumin, coriander, curry powder, turmeric and cashews and cook the mixture a few more minutes toasting the spices well.
4. Remove the pan from the heat and let the mixture cool completely.
5. Using the VacMaster bag filler and appropriate sized VacMaster bags add the completely cooled onion mixture along with the butternut squash, broth, coconut milk, ginger and salt and pepper to taste.
6. Using a VacMaster chamber machine vacuum pack the soup base.
7. Carefully place the bag in the water and cook for 2 hours or until the squash is tender and easily crushed with your fingers
8. Remove the bag from the hot water and after opening carefully transfer the entire contents into the bowl of a high speed blender or food processor.
9. Starting on slow speed and increasing to high, purée the soup in small batches until smooth.
10.Serve immediately garnishing with a bit of the coconut milk and a few cashews.