Butternut Squash & Carrot Soup

Butternut Squash like you’ve never had it! Combined with carrots to create a delicious creamy One Pot Meal that will leave you wanting more!

Prep Time  20 Minutes

Cook Time  4 Hours

Serves  4


  • 450g fresh butternut squash
  • 225g carrots
  • 50g fresh Thyme
  • 1 tbsp orange zest
  • 1 tbsp ginger
  • 60g butter
  • 1920ml vegetable broth
  • Salt
  • Pepper


  • 240ml heavy cream


  • Fill your sous vide water bath with water and preheat to 85°C (185°F).
  • De-skin the butternut squash and cut into cubes along with the carrots. Next finely chop the Fresh Thyme and grate the ginger.
  • Divide all ingredients except the broth equally into two, 3.80 litre (1 gallon) vacuum pouches. Remove as much air from the pouches as possible with your hands and vacuum seal.
  • Submerge both pouches completely in the water bath and cook for 4 hours.
  • Remove the ingredients from the vacuum pouches and place into a blender or food processor to purée until smooth or leave a little chunky depending on your preference. For an extra silky texture add 240ml of heavy cream.
  • Add the puréed ingredients into a pot with the vegetable broth, placing on a low heat to simmer and reduce for 20 minutes.
  • Ladel the soup equally into 4 bowls. Garnish with a dollop of créme fraiche and serve immediately with crispy garlic crostini.

To Serve

  • Crème fraiche
  • Crispy garlic crostini