Butternut Squash and Roasted Banana Soup (South African) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This dish originated at The Conservatory Restaurant, at the Table Bay Hotel in Cape Town, made by chef Cullingworth. Ingredients:
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) |
Directions:
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.
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