Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Banana Squash Soup
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- #32801
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
1 comment
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
recipe tips
When blending hot soup, make sure to do it in batches and not fill the blender too full to avoid any accidents due to pressure from the steam.
To enhance the flavor, roast the squash with a sprinkle of brown sugar and a pinch of cinnamon.
Strain the soup through a fine-mesh sieve after blending for a smoother soup.
Garnish the soup with a dollop of sour cream, chopped herbs, or toasted pumpkin seeds.
If the soup is too thick, you can thin it with additional broth as needed.
This soup can be made a day in advance and stored overnight in the refrigerator.
common recipe questions
Can I use a different type of squash for this recipe?
Yes, you can substitute banana squash with butternut squash or even pumpkin, which will offer a similar texture.
What can I use instead of vermouth?
If you don’t have dry vermouth, you can use dry white wine or sherry as an alternative. If you prefer to avoid alcohol, chicken or vegetable broth can be used.
Is it possible to make this soup vegetarian?
Replace the chicken broth with vegetable broth to make it vegetarian.
Can I prepare the squash in advance?
Yes, you can roast the squash ahead of time and store it in the refrigerator for up to 2 days before continuing with the rest of the recipe.
What can I use instead of half-and-half?
You can use a combination of milk and cream, or even a dairy-free alternative like coconut milk for a vegan version.
nutrition data
386 calories, 17 grams fat, 49 grams carbohydrates, 11 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
Can you freeze this soup?
It should freeze fine.
January 25, 2012
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!
October 5, 2011
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!
September 23, 2010
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:)
December 8, 2009
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.
November 16, 2008
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.