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1
Preheat oven to 350 F or 180C.
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2
Place the diced squash on a lined baking tray and sprinkle it with brown sugar, the honey and 2 tablespoons butter.
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3
Roast until caramelized and soft to the touch, about 20 minutes.
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4
Roast the unpeeled banana in the oven at the same time.
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5
Melt the other 2 tablespoons butter in a large saucepan on medium heat and sweat the chopped onion, celery and carrot for a few minutes until tender.
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6
Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
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7
When the squash is done, remove it from the tray and add to the soup.
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8
Take the banana from its skin and also add it to the soup, along with the chicken broth.
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9
You can scrape any sugar/honey mixture left on the tray lining into the soup as well.
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10
Simmer for a further 10 minutes, then add the coconut milk and blend until smooth.
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11
Thin out the soup, if desired, with a bit more broth.
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12
Blend again until smooth and pass the soup through a chinois or household strainer.
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13
Add lime juice and salt and pepper to taste.
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14
Ladle into bowls and serve with cilantro leaves as a garnish, a drizzle of truffle oil or a few toasted pumpkin seeds.
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15
The soup goes well with a chilled Gewurztraminer wine.
