Butternut Squash And Roasted Banana Soup (south African)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 butternut squash (peeled, diced)
• 2 tablespoons dark brown sugar (dak brown molasses sugar if available)
• 2 tablespoons honey
• 4 tablespoons butter
• 1 banana (unpeeled-ripe)
• 1/2 onion (chopped)
• 1 carrot (peeled-chopped)
• 1 stalk celery (chopped)
• 1 garlic clove (chopped)
• 1 teaspoon curry powder (medium hot)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 cup coconut milk
• 1 cup chicken broth
• 1 lime (juice)
• salt & freshly ground black pepper
• cilantro (optional garnish)
• pumpkin seeds (optional garnish)
• oil (pumpkin oil -optional garnish)

Recipe

• 1 sprinkle diced squash with brown sugar, honey and 2 t. butter, roast at 350 oven until caramelized and soft to the touch (about 20 min.), roast unpeeled banana in the same oven at the same time.
• 2 melt the other 2 t. butter in a large saucepan on medium-low heat, sweat onion, celery and carrot a few minutes; add garlic, curry powder, corinader, nutmeg and cinnamon, cook slowly for a few more minutes.
• 3 remove banana from its skin, slice and add it and butternt (and it's juices) to saucepan; sitr in coconut milk and broth; simmer until hot; remove from heat, ladle soup into blender in small batches, blend until smooth, adjust consistency with more broth if desired.
• 4 add cilantro, lime juice, salt and pepper to taste, blend again.
• 5 return soup to the saucepan and cook to reheat.
• 6 pour into bowls, garnish with pumpkin seeds,cilantro and a drizzle of pumpkin oil if desired.