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Banana Squash Soup

recipe at a glance
Rating: 5/5
5 reviews

ready in: 1-2 hrs
serves/makes:   4

recipe id: 32801
cook method: oven, stovetop
Banana Squash Soup Recipe
photo by: Gary Jagels
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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


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.

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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
Member since:
Jan 25, 2012

REVIEW: 5 star 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

REVIEW: 5 star 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

REVIEW: 5 star 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

REVIEW: 5 star 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

REVIEW: 5 star 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.

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