Indulge your taste buds in a culinary journey to South Africa with our tantalizing Butternut Squash and Roasted Banana Soup recipe. This creamy and flavorful soup is a symphony of autumnal flavors, combining the earthy sweetness of butternut squash with the caramelized notes of roasted bananas. Experience a harmonious blend of spices, including aromatic cumin, piquant ginger, and a hint of cayenne pepper, all simmered in a rich vegetable broth. Discover a unique twist on a classic soup, perfect for a cozy meal or as an elegant appetizer.
As you explore the depths of this culinary adventure, you'll also find a collection of delectable side dishes and accompaniments to complement the soup. From the aromatic Butternut Squash and Sweet Potato Curry to the vibrant Beetroot and Orange Salad, each recipe offers a distinct flavor profile that perfectly complements the main course. Don't miss out on the tangy Carrot and Coriander Relish, adding a refreshing burst of flavor to your culinary experience. Embark on this culinary journey and delight in the vibrant flavors of South African cuisine.
SOUTH AFRICAN BUTTERNUT SOUP
This recipe is so simple, and yet is the tastiest butternut soup ever! I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly. For this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken carcasses and herbs is well worth the trouble, there are loads of simple recipes for chicken and other stocks in almost every cookbook and on most cooking websites. If you don't want to take the time to make your own stock though, then make one from a stock cube or powder. I do not honestly know what can be used as a substitute for the butternut squash, if it is not available in your country, because pumpkin does not work well, although it does look similar to a butternut in colour. The texture of a butternut is much smoother and finer than pumpkin, and it is a lot sweeter. Perhaps it is rather more like a sweet potato in both texture and colour than a pumpkin.
Provided by ZAR-INA
Categories Vegetable
Time 1h45m
Yield 2 litres, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and pip the butternuts, and cut it into about 5cm square chunks.
- Peel and chop the onions quite finely.
- Chop the garlic very finely, or push through a garlic press.
- Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
- Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
- Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
- Liquidise with a Bamix or a food processer.
- Serve hot.
- Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.
Nutrition Facts : Calories 315.4, Fat 16.4, SaturatedFat 9.8, Cholesterol 54.8, Sodium 167.3, Carbohydrate 40.8, Fiber 6.2, Sugar 10.2, Protein 6.7
BUTTERNUT SQUASH AND ROASTED BANANA SOUP (SOUTH AFRICAN)
This dish originated at The Conservatory Restaurant, at the Table Bay Hotel in Cape Town, made by chef Cullingworth. I found this version at the Scrumptious Street Blog and am posting here for ZWT7-Africa.
Provided by BakinBaby
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle diced squash with brown sugar, honey and 2 T. butter, roast at 350 oven until caramelized and soft to the touch (about 20 min.), roast unpeeled banana in the same oven at the same time.
- Melt the other 2 T. butter in a large saucepan on medium-low heat, sweat onion, celery and carrot a few minutes; add garlic, curry powder, corinader, nutmeg and cinnamon, cook slowly for a few more minutes.
- Remove banana from its skin, slice and add it and butternt (and it's juices) to saucepan; sitr in coconut milk and broth; simmer until hot; remove from heat, ladle soup into blender in small batches, blend until smooth, adjust consistency with more broth if desired.
- Add cilantro, lime juice, salt and pepper to taste, blend again.
- Return soup to the saucepan and cook to reheat.
- Pour into bowls, garnish with pumpkin seeds,cilantro and a drizzle of pumpkin oil if desired.
Nutrition Facts : Calories 407.2, Fat 16.4, SaturatedFat 12.7, Cholesterol 20.4, Sodium 232.4, Carbohydrate 67.1, Fiber 5.5, Sugar 43.5, Protein 4
BANANA SQUASH SOUP
Found this recipe online and enjoyed it so thought I would share:) It is a delicate soup, with well balanced flavors. I hope you enjoy it as much as I do.
Provided by Jazmina
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
- In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
- Purée the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
- Enjoy!
SOUTH AFRICAN-INSPIRED BUTTERNUT SOUP
Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or so on low, and wow, what a winner. Did not have the Gluwein though, but next time we will and I'm sure it will be the best. Great with olive bread toasted under the oven grill.
Provided by Sché-D
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
- Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
- Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 36.7 g, Cholesterol 25.7 mg, Fat 8 g, Fiber 6.2 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 261.6 mg, Sugar 8.2 g
Tips:
- Choose ripe, firm butternut squash and bananas for the best flavor.
- Roast the butternut squash and bananas before adding them to the soup to enhance their sweetness and flavor.
- Use a high-quality vegetable broth for the best flavor. You can also use water, but the soup will be less flavorful.
- Add a touch of heat with some cayenne pepper or chili powder, or keep it mild by omitting the spices.
- Garnish the soup with a dollop of Greek yogurt or sour cream, a sprinkle of chopped fresh herbs, or a drizzle of olive oil.
Conclusion:
This butternut squash and roasted banana soup is a delicious, healthy, and comforting meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and satisfying soup, give this recipe a try!
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