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Ingredients
- 1 large butternut squash, halved lengthwise and seeded
- 2 medium onions, diced
- 1/2 stick of unsalted butter
- 1 banana
- 1 tablespoon of curry powder
- 4 tablespoons of brown sugar
- 5 cups of chicken stock
- Salt and pepper to taste
- Whipped cream
Preparation
Step 1
Preheat oven to 350°F.
Salt and pepper the butternut squash. Roast them in the oven for one hour.
Roast the banana in its skin at 350°F for 15 minutes.
In a large soup pot, melt the butter over medium heat. Add the diced onion to the pot. Add salt and pepper. Sauté the onions until softened and translucent, about 10 minutes. Add curry powder, brown sugar, banana (without the skin) and chicken broth. Season with salt and pepper and simmer over moderately low heat for one hour.
Working in batches, puree the soup in a blender and return to pot. Season to taste. Cook over low heat for another 7 minutes, stirring occasionally. Ladle soup into warm bowls and serve with a dollop of whipped cream