Banana Squash, a not-so-popular winter squash, is an excellent source of Vitamin A (beta-carotene), Vitamin C, potassium, folate, and fiber. You get all of this in a warm and delicious bowl of soup. I love BOLD flavors so it is infused with ginger, curry powder, and cayenne pepper for just a little heat.
- 2 tablespoons olive oil
- ½ cup scallions whites, chopped
- 2 cloves of garlic, chopped
- 1 stalk of celery, chopped
- 1½ tablespoons ginger, chopped
- ½ teaspoon curry powder
- ½ teaspoon cayenne pepper
- ¼ cup dry white wine
- 4 cups low-sodium chicken broth
- 2.5 lbs banana squash*; then peeled and cut into ½-inch pieces
- 2 tablespoons heavy cream
- ½ teaspoon fresh ground pepper
- Salt to taste
*Because of its large size, Banana squash is usually halved at the market and sold in smaller pieces already seeded.
Heat olive oil in a large pot over medium-high heat. Add onions and sauté until translucent. Add garlic, celery, and ginger and sauté for couple of minutes. Add curry powder and cayenne pepper, stir to blend. Add white wine, chicken broth, and banana squash; bring to boil. Reduce heat to medium, cover and simmer until squash is tender, about 20-25 minutes.
Purée soup in 2-3 batches in a blender until very smooth (Be careful when blending hot liquids and make sure to use a rag over the lid for protection). Transfer soup to the same pot and return to stove. Stir in cream and let simmer. Add fresh ground pepper and adjust salt to taste.
Serve soup in a bowl and top with finely chopped scallion greens.
Are you entertaining? This soup is a great choice for a little dinner party! Make it a day ahead and reheat it over medium-high heat right before serving. Sprinkle some fresh scallions (or even cilantro!) and you’re done!
Lemon doest it for me—add a few drops of fresh lemon juice right before serving. The combination of typical Asian flavors—ginger, scallions, lemon—make the sweet flavor of the squash brighter. Give it a try and tell me what you think! : )