Roasted Squash Soup with Maple-Glazed Bananas

Name: Roasted Squash Soup with Maple-Glazed Bananas
Prep time: 45 min
Cook time: 45 min
Total time: 45 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 crčme fraîche; 1 pinch pinch of ground cinnamon; 8 servings Kosher salt; 1 Tbsp pure maple syrup; 118 milliliters pecans; 237 milliliters water; 8 watercress sprigs

Roasted Squash Soup with Maple-Glazed Bananas might be just the soup you are searching for. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 142 calories. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, primal, and vegetarian diet. A mixture of pecans, kosher salt, crčme fraîche, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 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.

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Watercress