Banana Squash Soup
- Reviews 1
Ready In: 1 hr 15 mins
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!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off