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

Adina Guest
Timothy Hollingsworth
February 2009

Gallery

© Quentin Bacon

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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