Butternut Squash And Roasted Banana Soup (South Afr

Name: Butternut Squash And Roasted Banana Soup (South African)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash (peeled, diced); 2 tablespoons dark brown sugar (dak brown molasses sugar if available); 2 tablespoons honey; 4 tablespoons butter; 1 banana (unpeeled-ripe); 1/2 onion (chopped); 1 carrot (peeled-chopped); 1 stalk celery (chopped); 1 garlic clove (chopped); 1 teaspoon curry powder (medium hot); 1/2 teaspoon ground coriander; 1/4 teaspoon nutmeg; 1/4 teaspoon cinnamon; 1 cup coconut milk; 1 cup chicken broth; 1 lime (juice); salt & freshly ground black pepper; cilantro (optional garnish); pumpkin seeds (optional garnish); oil (pumpkin oil -optional garnish)

Servings: persons

1 butternut squash (peeled, diced)
2 tablespoons dark brown sugar (dak brown molasses sugar if available)
2 tablespoons honey
4 tablespoons butter
1 banana (unpeeled-ripe)
1/2 onion (chopped)
1 carrot (peeled-chopped)
1 stalk celery (chopped)
1 garlic clove (chopped)
1 teaspoon curry powder (medium hot)
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup coconut milk
1 cup chicken broth
1 lime (juice)
salt & freshly ground black pepper
cilantro (optional garnish)
pumpkin seeds (optional garnish)
oil (pumpkin oil -optional garnish)

1
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.
2
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.
3
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.
4
Add cilantro, lime juice, salt and pepper to taste, blend again.
5
Return soup to the saucepan and cook to reheat.
6
Pour into bowls, garnish with pumpkin seeds,cilantro and a drizzle of pumpkin oil if desired.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 butternut squash (peeled, diced), 2 tablespoons dark brown sugar (dak brown molasses sugar if available), 2 tablespoons honey, 4 tablespoons butter, and more.

Yes, Butternut Squash And Roasted Banana Soup (South African) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Roasted Banana Soup (South African)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions