Butternut Squash and Roasted Banana Soup (South African)

READY IN: 1hr
Recipe by BakinBaby

This dish originated at The Conservatory Restaurant, at the Table Bay Hotel in Cape Town, made by chef Cullingworth. I found this version at the Scrumptious Street Blog and am posting here for ZWT7-Africa.

Top Review by evelynathens

Quite possibly the best new recipe I have made this year! I loved the flavours of this soup - at the same time sweet/savoury/spicy (but not hot spicy) and tart. I think caramelizing the squash was a brilliant touch as it really concentrated the flavours. I will be making this again and again and I'll bet it would be a great soup chilled, for more summery eating.

Ingredients Nutrition

Directions

  1. Sprinkle diced squash with brown sugar, honey and 2 T. butter, roast at 350 oven until caramelized and soft to the touch (about 20 min.), roast unpeeled banana in the same oven at the same time.
  2. Melt the other 2 T. butter in a large saucepan on medium-low heat, sweat onion, celery and carrot a few minutes; add garlic, curry powder, corinader, nutmeg and cinnamon, cook slowly for a few more minutes.
  3. Remove banana from its skin, slice and add it and butternt (and it's juices) to saucepan; sitr in coconut milk and broth; simmer until hot; remove from heat, ladle soup into blender in small batches, blend until smooth, adjust consistency with more broth if desired.
  4. Add cilantro, lime juice, salt and pepper to taste, blend again.
  5. Return soup to the saucepan and cook to reheat.
  6. Pour into bowls, garnish with pumpkin seeds,cilantro and a drizzle of pumpkin oil if desired.

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