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Spiced Squash and Banana Soup




Source of Recipe


Adapted from a creation by Grant Cullingworth, chef at the Table Bay Hotel in Cape Town.


List of Ingredients




1 ripe banana, unpeeled

1 small butternut squash (about 2 lb/900 g), peeled, cleaned, cut in 1-inch dice

1/4 cup butter

2 tbsp each: brown sugar, honey

1 small onion, chopped

1 stalk celery, chopped

1 carrot, chopped

1 clove garlic, chopped

1 tsp curry powder

1/2 tsp ground coriander

1/4 tsp each: ground nutmeg, ground cinnamon

1 cup coconut milk

3-1/2 to 4 cups chicken stock

2 tbsp chopped cilantro

2 tbsp lime juice

1/4 tsp salt

Freshly ground pepper to taste

GARNISH:

Walnut oil

2 tbsp pumpkin seeds, toasted

Cilantro sprigs

Recipe



Put banana on end of baking sheet. Put squash in single layer on rest of sheet. Cut 2 tablespoons butter into tiny bits. Sprinkle on squash, along with brown sugar and honey. Roast in preheated 350F oven 20 minutes. Remove banana. Stir squash and roast 10 minutes.

Melt remaining 2 tablespoons butter in large pan on medium heat. Add onion, celery and carrot. Cook, stirring, 5 minutes, until softened. Add garlic, curry powder, coriander, nutmeg and cinnamon. Cook, stirring, 1 minute.

Peel banana. Break into pieces and add to pan. Add squash and its juices to pan. Add coconut milk and 2 cups stock. Cover and simmer over low heat 15 minutes, until squash is very tender.

Purée in blender until smooth. Stir in remaining 1 1/2 to 2 cups stock, to desired consistency. Stir in cilantro, lime juice, salt and pepper.

Pour soup into bowls. Garnish each serving with drizzle of oil, pumpkin seeds and cilantro sprig. Makes about 7 cups