Roasted Squash Soup with Maple-Glazed Bananas Recipe

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



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


  1. 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.

  2. Bake for about 1 hour and 10 minutes, until the squash is very tender. Let cool slightly.

  3. Spread the pecans in a pie plate and toast for about 7 minutes, or until fragrant.

  4. Let cool, then coarsely chop and transfer to a medium bowl. Add the banana and maple syrup and stir to coat.

  5. Peel the squash. In a blender, puree the squash, water, crème fraîche and cinnamon until very smooth.

  6. Transfer to a medium saucepan and warm over low heat.

  7. Ladle the soup into bowls, and garnish with the banana-nut topping and watercress.

  8. 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
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