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Banana Squash Soup

recipe at a glance
Rating: 5/5 5 stars
5 reviews

ready in: 1-2 hrs
serves/makes:   4
  

recipe id: 32801
cook method: oven, stovetop
Banana Squash Soup Recipe
photo by: GaryJ
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ingredients

3 1/2 pounds banana squash (available, halved lengthwise seasonally at specialty produce markets and some supermarkets)
1/2 cup chopped onion
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chicken broth
1/3 cup dry vermouth
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
2 large egg yolks
1 cup half and half

directions

In a large baking dish bake the squash, cut sides down, with enough water to reach 1 inch up the sides of the dish, covered, in the middle of a preheated 375 degrees F oven for 45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon, reserving 3 cups flesh.

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 reserved squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.

Puree the soup in batches in a blender, 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. In a small bowl beat together the yolks and the half-and-half, add 1 cup of the soup to the yolk mixture, whisking, and whisk the yolk mixture into the remaining soup.

added by

gladysdinletir

nutrition

386 calories, 17 grams fat, 49 grams carbohydrates, 11 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com
Member since:
Jan 25, 2012





REVIEW: recipe rating
I also had an abundance of Banana squash in my garden this year so was anxious to find recipes using it. I tried several but this one was the very best! I did not use the eggs or nutmeg and used Lo Fat sour cream instead of the heavy cream. I also topped it with grated 2% mexican cheese. My husband loved it!


Guest at CDKitchen.com




REVIEW: recipe rating
I also left out the vermouth,eggs and cream, and made my own broth with water and spices. The result was creamy anyway and amazing! My husband loved it, too! I used the serving modification option to serve 2, and it was just enough. Would also be good over rice or other whole grain. It was my first time buying a piece of banana squash. It was already cut and wrapped at my grocery store! So inexpensive! So yummy!


Guest at CDKitchen.com




REVIEW: recipe rating
Quite a lovely soup well balanced. I left out the eggs and cream and it turned out great so I'd say they are optional. I used grated fresh ginger and salted to taste.

Thank you for posting this recipe:)


Guest at CDKitchen.com




REVIEW: recipe rating
I rate this a 5. I made the recipe exactly as called-for but used soy milk instead of half+half, and used a hand blender. It was delicious! Great creamy texture and lots of flavor. My husband loved it too.


Guest at CDKitchen.com




REVIEW: recipe rating
Faced with an abundant garden harvest of banana squash, I tried out this recipe last week. We are cholesterol/fat restricted, so I left out the vermouth, cream and egg yolks. This creamy, golden, beautiful soup was a feast for the eyes and mouth. My 15 year old grandson, a passionate vegetable hater, had two big bowls, and my husband, who cannot stand banana squash, was practically licking the pot clean!
The soup has a rich flavor and creamy texture, and is a perfect companion to fresh rolls or bread.