Ingredients for Banana Squash Soup
- 1 medium banana squash (approximately 2 pounds)
- 1 medium onion, finely chopped
- Unsalted Butter
- All Purpose Flour
- Vegetable Broth
- Dry Vermouth
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon ground nutmeg
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How to Make Banana Squash Soup
- Preheat oven to 375°F (190°C). Halve one medium banana squash (approximately 2 pounds), remove seeds, and place cut-side down in a baking dish.
- Roast for 30-45 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, scoop out the roasted squash flesh with a spoon; discard the skin and seeds. You should have approximately 3 cups of cooked squash.
- Melt 2 tablespoons of butter in a large pot or Dutch oven over medium-low heat. Add 1 medium onion, finely chopped, and cook until softened, about 5 minutes.
- Stir in 2 tablespoons of all-purpose flour and cook for 3 minutes, creating a roux.
- Gradually whisk in 4 cups of vegetable broth, ensuring no lumps form. Add the roasted squash, 2 tablespoons of dry vermouth, and bring to a simmer.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth and creamy.
- Return the soup to the pot. Stir in 1 teaspoon of grated fresh ginger and 1/4 teaspoon of ground nutmeg.
- Bring to a simmer, cook for 10 minutes, and season with salt and pepper to taste.
- Garnish with a dollop of crème fraîche or a sprinkle of toasted pepitas (optional) and serve warm.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
12g
Carbs
1g
