Creamy Banana Squash or Winter Squash Soup
Serves 2 generous and 4 scant servings
Here you are using a true “New World” crop. Banana squash seeds were discovered from an archeological site in Peru. In 1893 R.H. Shumway of the seed catalogue fame introduced this squash to us here in this country. This squash requires long periods of warm season weather to reach maturity and often stays on the vine for up to 120 days. Therefore, it requires over a half-year to cultivate and makes for just one single crop annually. With that in mind, let’s really give respect to this very healthy and delicious squash. I really enjoy squashes cooked in all sorts of various ways, however, this easy to make “creamy” soup is one of my favorites. Even though I do call it creamy, as you may notice there is no fat in it. There is another variety that does contain cream and butter which is more luxurious; however, frankly, this wintery warm-me-up version fits just right for my belly. Enjoy!
- 3 C. peeled banana squash- cut into 1 to 2 inch cubes (about 1 ¾ lb.)
- 4-5 cloves of garlic, peeled
- 1 pippin apple-peeled, cored, and chopped fine
- 1/4 tsp. dried tarragon
- 2 tbsp. white wine or vermouth
- 4 C. chicken stock
- 4 to 5 slices of stale French bread torn into small pieces
- S&P to taste
- Green onion slivers (bulb and top) for a topping
- Plain yogurt(non-fat is fine) for topping
- Combine the first 6 ingredients in a large pot and place on medium high heat.
- Bring to a boil then turn the heat to medium low and cook for about 30 minutes—until pumpkin is very soft.
- Add the bread pieces and cook 5 minutes more
- Puree the soup in a blender, reheat and add S&P to taste.
- Top with a generous dab of yogurt and green onion slivers.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.