Michael Symon's Curried Butternut Squash Soup
Squash Soup in Sourdough Bread Bowls
Curried Butternut Squash Soup Recipe: A crispy sourdough bread bowl houses a velvety-smooth squash soup.
- Olive Oil
- 2 tablespoons Unsalted Butter
- 1 Butternut Squash (peeled and cut into 1/2-inch cubes)
- Salt and Freshly Ground Pepper
- 1 small Yellow Onion (diced)
- 1 2-inch piece Ginger (peeled and finely grated)
- 2 teaspoons Curry Powder or Curry Paste
- 1 15-ounce can Coconut Milk
- 1 cup Water
- Cilantro Leaves (to garnish)
- Lime Wedges (to garnish)
- 4 Sourdough Boules (hollowed out; the inside bread reserved)
- Greek Yogurt (to garnish)
- Toasted Butternut Squash Seeds (to garnish)
Michael's Butternut Squash Soup - 1
2 tablespoons Unsalted Butter
1 Butternut Squash (peeled and cut into 1/2-inch cubes)
1 small Yellow Onion (diced)
Salt and Freshly Ground Pepper
Preheat oven to 350F. In a dutch oven, heat the olive oil and a tablespoon of butter over medium-high heat. Add the butternut squash, onion, a generous pinch of salt, and sauté until softened.
1 2-inch piece Ginger (peeled and finely grated)
2 teaspoons Curry Powder or Curry Paste
1 15-ounce can Coconut Milk
1 cup Water
Add the ginger and the curry powder or paste, and cook until very fragrant, about a minute. Add the coconut milk and water, and bring to a simmer. (Boiling will cause the coconut milk to break.) Cook for 15 minutes to allow flavors to come together.
4 Sourdough Boules (hollowed out; the inside bread reserved)
Meanwhile, brush the inside of the sourdough boules with olive oil, and bake for 10 minutes, to lightly toast interior of boule.
Heat a tablespoon of butter in a nonstick pan, and add the reserved interior bread and season with salt. Once crispy, drain on a paper towel lined plate.
Use an immersion blender to puree the soup until completely smooth. Check seasonings, adjusting with salt and freshly ground pepper.
Cilantro Leaves (to garnish)
Lime Wedges (to garnish)
Greek Yogurt (to garnish)
Toasted Butternut Squash Seeds (to garnish)
Ladle the soup into the sourdough bread bowls. Garnish with toasted croutons, cilantro, lime wedges, yogurt, and toasted seeds.
1. If you prefer not to make your own curry, there are pre-made curry powders and spices that can be used.
2. Add the curry powder with the fat. When the oil heats up, the powder will dissolve evenly and bring out the flavor.
3. You could serve a small serving of soup in the hollowed out squash bottom.
4. Fry up some of the bread insides in butter to make crunchy croutons.
5. Choose a hearty, crusty bread for the bread bowl to keep it from getting soggy.