Banana Squash Soup

Name: Banana Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 3 1/2 lbs banana squash; 1/2 cup onion, chopped; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 3 cups vegetable broth or 3 cups chicken broth; 1/3 cup dry vermouth; 1/2 teaspoon ginger, freshly grated; 1/2 teaspoon nutmeg, freshly grated

Submitted by Jazmina

"Found this recipe online and enjoyed it so thought I would share:) It is a delicate soup, with well balanced flavors. I hope you enjoy it as much as I do."

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Ready In:: 1hr 15mins
Ingredients:: 8
Serves:: 6

ingredients

3 ¹⁄₂ lbs banana squash
¹⁄₂ cup onion, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups vegetable broth or 3 cups chicken broth
¹⁄₃ cup dry vermouth
¹⁄₂ teaspoon ginger, freshly grated
¹⁄₂ teaspoon nutmeg, freshly grated

directions

In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
Purée the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
Enjoy!

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Reviews

This is a lovely soup and the vermouth adds a distinctive flavor that complements the squash. With over 200 pounds of banana squash harvested last fall, I am always looking for unique recipes. Thank you for sharing!

Moseslakecooker