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Michael Symon's Curried Butternut Squash Soup

Michael Symon
Servings: 4
30 to 60 min

Squash Soup in Sourdough Bread Bowls

  • Ingredients
  • step-by-step directions
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.
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