Name: Roasted Squash Soup with Maple-Glazed Bananas Recipe
Prep time: 1 h
Cook time: 30 min
Yield: 8
Ingredients: 2 lbs butternut squash; kosher salt; ½ cup pecans; 1 banana; 1 tbsp pure maple syrup; 1 cup water; ½ cup Crème fraiche; 1 pinch ground cinnamon; 8 small Watercress sprigs

Roasted Squash Soup with Maple-Glazed Bananas Recipe

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!

Preparation: 10 minutes

Cooking: 1 hour 47 minutes

Total: 1 hour 57 minutes

Serves:

Ingredients

2lbsbutternut squash
kosher salt
½cuppecans
1banana
1tbsppure maple syrup
1cupwater
½cupcreme fraiche
1pinchground cinnamon
8small watercress sprigs

Instructions

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!