Ingredients

• Ingredients
  1. One 2-pound butternut squash, halved lengthwise and seeded
  2. Kosher salt
  3. 1/2 cup pecans
  4. 1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick
  5. 1 tablespoon pure maple syrup
  6. 1 cup water
  7. 1/2 cup crème fraîche
  8. Pinch of ground cinnamon
  9. 8 small watercress sprigs

Directions

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.