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Banana Squash Soup
In an effort to decorate with hints of autumn's outdoor beauty, I took this beautiful high-necked bowl that I found deep within the whelms of my closet and filled it with local winter squash varieties like acorn, banana, amber cup, and carnival squash.
But my new collection doesn't just serve as gorgeous decor, it's also for eating. I've been experimenting with all sorts of squash that I'm not accustomed to using like banana squash. It's used in much the same way as butternut squash except it's not as sweet.
This soup isn't very thick, rather light and smooth, but you can control the thickness by how much broth you add. Next time, I'm going to add an apple for some tart and sweet flavor as well.
INGREDIENTS
| 2 oz | butter |
| 1/2 | finely chopped white onion |
| 2 | cloves garlic, minced |
| 1 | banana squash, diced |
| 1/2 | large rutabaga, peeled, chopped roughly |
| 1 oz | fresh ginger, peeled and grated |
| 32 oz | vegetable stock |
| 4 oz | heavy cream |
| Salt and pepper to taste | |
PREPARATION:
Method
- Sauté onion and garlic in butter until fragrant. Add in squash and rutabaga. Season with salt, pepper, and ginger. Cook about 4 minutes.
- Add stock. Bring to a boil and simmer for about 45 minutes. Remove from the heat. Add cream and pureé entire mixture.
- Pass through a strainer for an extra silky soup. Check seasonings and salt again if need be.
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