Recipe: Roasted Squash Soup with Maple-Glazed Bananas

Recipe Roasted Squash Soup with Maple-Glazed Bananas

To counteract the polar vortex we suggest this recipe for Roasted Squash Soup with Maple-Glazed Bananas. Not only will it warm the soul, but it will also bring your spirits up with the sweetness of the bananas. This easy to make, scrumptious and heartwarming soup is what makes dreams come true.

Roasted Squash Soup with Maple-Glazed Bananas

Serves 4-8 cups of soup


  • One 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 crème fraîche
  • Pinch of ground cinnamon
  • 8 small watercress sprigs


  1. Preheat the oven to 375°
  2. 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
  3. Spread 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
  4. Peel the squash. In a blender, puree the squash, water, crème fraîche and cinna- mon until very smooth
  5. Transfer to a medium saucepan and warm over low heat
  6. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature

Note:  If this soup is much too thick as written, add a bit of water or chicken stock to the recipe to thin it out. Also, you can micro-greens in place of watercress sprigs.

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Source: Culinary Covers

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