This is a terrific “first-timer” recipe to attempt if you have never had banana squash before. Squash is cooked before being coated in a straightforward citrus sauce. Everyone will adore it and it is practically foolproof! Even my kids devoured it. This goes nicely with fish, chicken, and hog.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- 2 ½ pounds buttercup squash – seeded, peeled, and cubed
- 1 large clove garlic, minced
- 1 tablespoon chopped fresh sage
- 1 ½ teaspoons minced fresh rosemary
- 1 teaspoon minced fresh ginger root
- ¼ teaspoon white sugar
- 3 cubes vegetable bouillon
- 3 cups hot water
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
- Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.
- Garnish with dry roasted pumpkin and/or sunflower seeds, a dollop of sour cream (if dairy is ok), and a sprinkle of chopped fresh parsley if you like.
- You can use minced uncrystallized ginger instead of fresh ginger and sugar. If you don’t need the soup to be vegetarian, use chicken bouillon.
Reviews
I really enjoyed the simplicity of this soup. It was super creamy and filling on a cold evening. I used Better Than Bouillon vegetable flavor instead of cubes as it find it has better flavor. I found the ginger overpowered the sage and rosemary (which I couldn’t really taste), but this is easily fixable. I would make this again!