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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Found this recipe online and enjoyed it so thought I would share:) It is a delicate soup, with well balanced flavors. I hope you enjoy it as much as I do. Ingredients:
3 1/2 lbs banana squash |
1/2 cup onion, chopped |
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
3 cups vegetable broth or 3 cups chicken broth |
1/3 cup dry vermouth |
1/2 teaspoon ginger, freshly grated |
1/2 teaspoon nutmeg, freshly grated |
Directions:
1. In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
2. In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
3. Purée the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
4. Enjoy!
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