Made This Recipe? Add Your Photo
Prep 10 mins
Cook 40 mins
This is a colourful and hearty winter warmer. I picked up the recipe on the web while looking for a different way to use up extra bananas and adjusted it to my taste. You may want a bit more broth to thin down the soup to your liking.
- 1 1⁄2 lbs butternut squash, peeled and diced
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 4 tablespoons butter
- 1 large ripe banana, unpeeled
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 garlic clove, chopped
- 1 teaspoon curry powder or 1 teaspoon green curry paste
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1 cup coconut milk
- 2 cups vegetable stock or 2 cups chicken stock
- salt, to taste
- fresh ground black pepper, to taste
- 6 tablespoons fresh cilantro leaves (optional)
- 1 lime, juice of
- 2 tablespoons truffle oil (optional)
- 6 tablespoons pumpkin seeds (optional)
- Preheat oven to 350 F or 180°C.
- Place the diced squash on a lined baking tray and sprinkle it with brown sugar, the honey and 2 tablespoons butter.
- Roast until caramelized and soft to the touch, about 20 minutes.
- Roast the unpeeled banana in the oven at the same time.
- Melt the other 2 tablespoons butter in a large saucepan on medium heat and sweat the chopped onion, celery and carrot for a few minutes until tender.
- Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
- When the squash is done, remove it from the tray and add to the soup.
- Take the banana from its skin and also add it to the soup, along with the chicken broth.
- You can scrape any sugar/honey mixture left on the tray lining into the soup as well.
- Simmer for a further 10 minutes, then add the coconut milk and blend until smooth.
- Thin out the soup, if desired, with a bit more broth.
- Blend again until smooth and pass the soup through a chinois or household strainer.
- Add lime juice and salt and pepper to taste.
- Ladle into bowls and serve with cilantro leaves as a garnish, a drizzle of truffle oil or a few toasted pumpkin seeds.
- The soup goes well with a chilled Gewurztraminer wine.