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Banana Squash Soup

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“Last weekend our sister-in-law gave us half of a ginormous banana squash. I’ve never been a huge fan of squash so I wasn’t very excited. Luckily yesterday I decided something needed to be done with it before it went bad, and came across a recipe from fabulousfoods.com that I adapted. This is now my favorite soup. It is simple and the ginger gives it a kick. I hope you enjoy it and let us know what you think.”

Banana Squash Soup

INGREDIENTS:

1-2 lbs banana squash, remove seeds and the rind (we used approximately 1/4 of a large squash)
1 green apple, peeled and diced (granny smith worked well)
1/2 onion diced
2 Tbs fresh ginger, peeled and chopped very small (roughly 1 in cube pre-chopped)
3 Tbs butter
salt and pepper to taste
4 cups chicken stock
3/4 cup half and half cream

DIRECTIONS:

Saute the banana squash, apple onion and butter. Add salt and pepper. Once they begin to soften (~10 min) add the ginger and continue to saute for another 2 min. Add the chicken stock, bring to a boil, then simmer for ~45 min. Add the cream and blend until smooth.

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    I’m a big fan of squash soup but must admit, i’ve never tried banana squash soup!!! I’ll give it a go and update you on what i thought. thanks for sharing

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    Margaret Ege Says:
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    I put half and half cream in my banana squash soup, cut up and onion, cover until tender, season to taste, use my masher to break up then add the cream, it is delicious, one of my favorite soups. I then make french bread toast and put olive oil on it too.

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