Roasted Squash Soup with Maple-Glazed Bananas

Photo: © Quentin Bacon

"It smelled like autumn in a bowl," said Gavin Kaysen, the chef at Manhattan's Café Boulud, describing Tim Hollingsworth's fragrant, fabulous soup.

Yield: 8
Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 1 2-pound butternut squash, halved lengthwise and seeded
  • Kosher salt
  • 1/2 cup pecans
  • 1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick
  • 1 tablespoon pure maple syrup
  • 1 cup water
  • 1/2 cup crčme fraîche
  • pinch of ground cinnamon
  • 8 small watercress sprigs

Preparation

  1. Preheat the oven to 375°. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour and 10 minutes, until the squash is very tender. Let cool slightly.
  2. Meanwhile, spread the pecans in a pie plate and toast for about 7 minutes, or until fragrant. Let cool, then coarsely chop and transfer to a medium bowl. Add the banana and maple syrup and stir to coat.
  3. Peel the squash. In a blender, puree the squash, water, crčme fraîche and cinna- mon until very smooth. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Squash Soup with Maple-Glazed Bananas Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy