How To Make Roasted Squash Soup with Maple-Glazed Bananas
Enjoy sips of fall flavors in this roasted squash soup, made creamier with crème fraîche, and with a touch of added sweetness from maple-glazed bananas!
Preheat the oven to 375 degrees F. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish.
Bake for about 1 hour and 10 minutes, until the squash is very tender. Let cool slightly.
Spread the pecans in a pie plate and toast for about 7 minutes, or until fragrant.
Let cool, then coarsely chop and transfer to a medium bowl. Add the banana and maple syrup and stir to coat.
Peel the squash. In a blender, puree the squash, water, crème fraîche and cinnamon until very smooth.
Transfer to a medium saucepan and warm over low heat.
Ladle the soup into bowls, and garnish with the banana-nut topping and watercress.
Serve hot or at room temperature, and enjoy!
- Calories: 140.43kcal
- Fat: 7.38g
- Saturated Fat: 2.03g
- Monounsaturated Fat: 3.25g
- Polyunsaturated Fat: 1.51g
- Carbohydrates: 19.54g
- Fiber: 3.26g
- Sugar: 6.43g
- Protein: 2.19g
- Cholesterol: 7.28mg
- Sodium: 423.40mg
- Calcium: 81.03mg
- Potassium: 507.71mg
- Iron: 1.02mg
- Vitamin A: 631.54µg
- Vitamin C: 26.07mg
Have your own special recipe to share? Submit Your Recipe Today!