banana squash soup

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Preparation time: 15min
Cooking time: 45min

Serves: 4

Dietary guidance: v 

Tags: soup · banana · squash ·


1 1-1.5 pound banana squash (ask your produce manager), diced
1 whole apple (any type but macintosh)
1 oz. fresh ginger, peeled and grated
32 oz. chicken stock
1/2 finely chopped white onion
4 oz. heavy cream
2 oz. butter
salt and pepper to taste


Sauté onion, apple and banana squash in butter. Season with salt and pepper, add ginger and sauté for a few minutes until tender. Add stock. Bring to a boil and simmer for about 45 minutes. Add cream and pureé entire mixture. Pass through a strainer, then bring back to a boil. Serve with sour cream and fresh herbs as a garnish.

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