Squash Soup in Sourdough Bread Bowls
Michael Symon's Curried Butternut 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)
- 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.
- 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.
- 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.
- Ladle the soup into the sourdough bread bowls. Garnish with toasted croutons, cilantro, lime wedges, yogurt, and toasted seeds.