Roasted Squash Soup with Maple-Glazed Bananas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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It smelled like autumn in a bowl, said Gavin Kaysen, the chef at Manhattan's Café Boulud, describing Tim Hollingsworth's fragrant, fabulous soup. Ingredients:
1 2-pound butternut squash, halved lengthwise and seeded |
kosher salt |
1/2 cup pecans |
1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick |
1 tablespoon pure maple syrup |
1 cup water |
1/2 cup crčme fraîche |
pinch of ground cinnamon |
8 small watercress sprigs |
Directions:
1. Preheat the oven to 375°. 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.
2. Meanwhile, 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.
3. Peel the squash. In a blender, puree the squash, water, crčme fraîche and cinna- mon until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature.
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