Sous Vide Red Kuri Squash Soup Recipe

For the Red Kuri Squash

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

Peel the red kuri squash then cut in half and remove the seeds. Cut the flesh into 1/2" chunks (13mm). 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, shallot, olive oil, cloves, allspice, and brown sugar to the sous vide bag. Seal the bag and cook for at least an hour, but preferably 2 to 3.

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 vegetable broth and white wine vinegar then blend until fully pureed. Salt and pepper to taste.

To Assemble

Place the pecan halves in a pan without oil and cook over medium heat until lightly browned, stirring often. Remove the pecans from the heat and set aside.

Heat some olive oil in a pan over medium heat. Add the sliced shallots and cook until they turn translucent and just start to brown. Remove from the heat and set aside.

Place a ladle or two of the soup into a bowl then top with some pecans and shallots. Zest some lime over the top and add a basil leaf or two then serve.