• 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