Butternut Squash And Roasted Banana Soup (South African) Recipe

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.

No additional tips available.

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

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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.

Butternut Squash And Roasted Banana Soup (South African)

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