Roasted Squash Soup with Maple-Glazed Bananas

Name: Roasted Squash Soup with Maple-Glazed Bananas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick; 907 grams butternut squash, halved lengthwise and seeded; 118 milliliters crème fraîche; 1 pinch Pinch of ground cinnamon; 8 servings Kosher salt; 1 Tbsp pure maple syrup; 118 milliliters pecans; 237 milliliters water; 8 smalls watercress sprigs

Need a gluten free, primal, and vegetarian soup? Roasted Squash Soup with Maple-Glazed Bananas could be an outstanding recipe to try. This recipe makes 8 servings with 142 calories, 2g of protein, and 7g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of pecans, kosher salt, watercress sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat the oven to 37

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Oven

Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish.

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Butter

Squash

Salt

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Baking Pan

Bake for about 1 hour and 10 minutes, until the squash is very tender.

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Squash

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Oven

Let cool slightly.

Meanwhile, spread the pecans in a pie plate and toast for about 7 minutes, or until fragrant.

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Pecans

Spread

Toast

Let cool, then coarsely chop and transfer to a medium bowl.

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Bowl

Add the banana and maple syrup and stir to coat.

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Maple Syrup

Banana

Peel the squash. In a blender, puree the squash, water, crme frache and cinna- mon until very smooth.

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Squash

Water

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Blender

Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature.

Ingredients you will need

Watercress