Banana and Squash Soup

As the winter keeps it’s icy cold iron grip on us here in the great white north, our diet seems to include more and more soups. A new favorite for us is this unusual combination of flavors. An absolute winner – so much so we just couldn’t wait to post it! so please … do yourself, your family and kids a favor … make this for lunch or dinner ASAP! And get back to us with your verdict.

Each spoonful of this sumptuous soup will warm your bones … you can add a pinch of cayenne if you like it hot.

Ingredients (makes 4 servings):

1 ripe banana, unpeeled
1 butternut squash, peeled, cut in cubes (about 4-5 cups or 1 to 1.25 L)
¼ cup (60 ml) butter (yes BUTTER)
2 Tbsp (30 ml) each of brown sugar and honey (… brown sugar isn‘t evil in this small quantity)
1 medium onion, chopped
2 garlic cloves, chopped (those of you that don’t know this if you want to avoid garlic breath remove the green “stalk” inside the garlic)
1 tsp (5 mL) curry powder
½ tsp (2mL) cinnamon
¼ tsp (1mL) nutmeg
1 cup (250 mL) coconut milk
3 cups (750mL) vegetable broth
Juice of 1 lime
¼ tsp (1mL) each of salt and pepper (or to taste)

Preheat oven to 350F (180 C).

Line baking sheet with foil or parchment paper. Place unpeeled banana on one end of baking sheet and place squash on the rest of the sheet. Cut 2 Tbsp (30 mL) of butter into tiny bits and sprinkle on squash, along with brown sugar and honey. Cook for 20 minutes (no more!!!); remove banana and set aside. Stir squash and roast 10 more minutes.

Melt remaining butter in large pan on medium heat. Add onion and cook, stirring frequently for 5 minutes or until translucent. Add garlic, curry powder, cinnamon and nutmeg. Cook for 1 minute, stirring frequently.

Peel banana and add it and any juices to pan. Add squash, coconut milk, and 2 cups (500 mL) of stock. Bring to boil on high heat. Reduce heat, cover and simmer for 10 minutes.

Puree in batches in blender until smooth (don’t overdo it) Stir everything together and add lime juice, salt and pepper.

Serve! (remainder can be stored in spill-proof insulated containers frozen or to heat up in the next 2-3 days)

And ENJOY!

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1 Comment

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One response to “Banana and Squash Soup

  1. abufares

    This sounds soooo… peculiarly yummy!
    I will give it a try as soon as I’m in the mood to roll my sleeves and enjoy the kitchen.
    Thanx

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