Butternut Squash and Roasted Banana Soup (South African)

Recipe by BakinBaby
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Add cilantro, lime juice, salt and pepper to taste, blend again.
  • Return soup to the saucepan and cook to reheat.
  • Pour into bowls, garnish with pumpkin seeds,cilantro and a drizzle of pumpkin oil if desired.
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