Roasted Squash Soup with Maple-Glazed Bananas Recipe

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!