Butternut Squash and Roasted Banana Soup (South African)

May 17, 2023May 17, 20230 1
Creamy and comforting Butternut Squash and Roasted Banana Soup (South African)
in Soup

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 butternut squash ( peeled , diced )
2 tablespoons dark brown sugar ( dak brown molasses sugar if available )
2 tablespoons honey
4 tablespoons butter
1 banana ( unpeeled-ripe )
1/2 onion ( chopped )
1 carrot ( peeled-chopped )
1 stalk celery ( chopped )
1 garlic clove ( chopped )
1 teaspoon curry powder ( medium hot )
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup coconut milk
1 cup chicken broth
1 lime ( juice )
salt & freshly ground black pepper
cilantro ( optional garnish )
pumpkin seeds ( optional garnish )
oil ( pumpkin oil -optional garnish )

Nutrision Information

Servings Per Recipe
6
Calories
321
Sugar
20g
Fat
19g
Butternut Squash and Roasted Banana Soup is a South African delicacy that brings warmth and comfort to the table. The combination of flavors and spices produce a creamy and satisfying soup that is both hearty and healthy. This soup is also easy to make and can be customized for any dietary preferences. The roasted banana adds a touch of sweetness that complements the nutty flavor of the butternut squash. The spices added also give the soup a subtle kick, making it perfect for those who like a little bit of heat. Serve it with a slice of bread or as a meal on its own, this soup is a must-try for any foodie.

Instructions

1.Preheat the oven to 400°F.
2.Place the banana on a baking sheet and bake for 15-20 minutes until the skin is blackened. Remove from the oven and let cool.
3.In a large pot, melt the butter over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5-7 minutes until the vegetables are soft.
4.Add the butternut squash, brown sugar, honey, curry powder, ground coriander, nutmeg, and cinnamon. Stir well to combine.
5.Pour in chicken broth and coconut milk. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes until the squash is tender.
6.Peel the banana and add it to the pot. Use an immersion blender to blend the soup until smooth.
7.Add lime juice and season with salt and pepper to taste.
8.Serve hot and garnish with cilantro, pumpkin seeds, and pumpkin oil if desired.

PROS

This soup is healthy, filling, and flavorful.
It’s perfect for a cold day and serves as a hearty meal on its own or as a starter to any dinner party.

Butternut squash and banana are both rich in fiber and antioxidants which is good for overall health.

CONS

The curry powder and other spices may be too strong for some people.
The soup is best served in moderation due to its thickness.

HEALTH & BENEFITS

The high fiber content in butternut squash promotes healthy digestion and can help prevent constipation. The antioxidants present in banana fight against free radicals, helping to lower the risk of developing chronic diseases such as cancer and diabetes. The soup is also a good source of vitamin A and C which improves eyesight and boosts the immune system.

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