3.5 2

Roasted Squash Soup with Maple-Glazed Bananas

"It smelled like autumn in a bowl," said chef Gavin Kaysen, describing Tim Hollingsworth's fragrant, fabulous soup.


slideshow  More Squash Recipes


  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • One 2-pound butternut squash, halved lengthwise and seeded
  • Kosher salt
  • 1/2 cup pecans
  • 1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick
  • 1 tablespoon pure maple syrup
  • 1 cup water
  • 1/2 cup crème fraîche
  • Pinch of ground cinnamon
  • 8 small watercress sprigs


  1. Preheat the oven to 375°. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour and 10 minutes, until the squash is very tender. Let cool slightly.
  2. Meanwhile, spread the pecans in a pie plate and toast for about 7 minutes, or until fragrant. Let cool, then coarsely chop and transfer to a medium bowl. Add the banana and maple syrup and stir to coat.
  3. Peel the squash. In a blender, puree the squash, water, crème fraîche and cinna- mon until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature.

Suggested Pairing

To match the sweet soup, pour an off-dry Riesling. Try one from Washington State.

Contributed By Photo © Quentin Bacon Published February 2009

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


472561 2013-12-06 Adina Guest, Timothy Hollingsworth fall|winter|pairing-of-the-day|roasting|christmas|halloween|new-years-eve|thanksgiving|appetizers-starters|soups-and-stews|8|healthy|make-ahead|vegetarian february-2009,Timothy Hollingsworth,Adina Guest,Gavin Kaysen,Cafe Boulud,butternut squash soup,creamy soup,roasted squash soup recipes,roasted-squash-soup-with-maple-glazed-bananas 472561