Prep 15 mins
Cook 1 hr
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.
- 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
- 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.
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!