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!
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Justin Reinhart
[email protected]5 stars!
David-Paul Norman Music
[email protected]Overall, I really enjoyed this soup. It's a delicious, healthy, and affordable way to warm up on a cold day.
Ms Beutye
[email protected]This soup is also great for meal prep. I made a big batch of it on the weekend and then ate it for lunch all week.
Ray Sharit
[email protected]I made this soup in my slow cooker. It was so easy! I just threw all the ingredients in the slow cooker and let it cook on low for 8 hours.
Pervin Akter
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the sweet flavor of the bananas.
Fabrice M
[email protected]I served the soup with a side of crusty bread. It was the perfect comfort food for a cold night.
Abdulrahman Abubakar
[email protected]I added a few extra spices to the soup, such as cumin and chili powder. It gave the soup a nice kick.
Suhag Islam
[email protected]This soup is a great way to use up leftover squash. I had some butternut squash that was starting to go bad, so I made this soup and it turned out great!
Seni Easyboy
[email protected]I'm not a huge fan of squash, but I really enjoyed this soup. The banana and squash flavors complemented each other perfectly.
Lily Boyd
[email protected]The soup was a bit too sweet for my taste, but I think that's because I used ripe bananas. Next time I'll use less ripe bananas or add some lemon juice to balance out the sweetness.
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[email protected]The soup was easy to make and very affordable. I used butternut squash, but I think any type of squash would work well.
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[email protected]I followed the recipe exactly and the soup turned out great! It was creamy and flavorful, with just the right amount of sweetness from the bananas.
ItzSamuelM
[email protected]This soup was a hit with my family! The combination of banana and squash was unique and delicious. I'll definitely be making this again.