First let me say, congratulations Jake!
I love soup and it’s just about that time of the year, at least here in our neck of the woods.
Recently, I purchased a huge hunk of Banana Squash, which I think is WAY better than Butternut. It has a much sweeter, rounder flavor than the standby Butternut Squash. I wait for it every Fall with great anticipation.
I roasted it in the oven with loads of melted unsalted butter, basting it every 10 minutes or so, until it was barely fork tender. I prefer my squash more on the al dente side than soft; I like some chew to my squash.
I sliced away the skin once it was out of the oven, chunked it and served it with MORE melted unsalted butter, a sprinkle of Cinnamon, roasted Turkey Breast and roasted Broccolini, a one pan meal.
Well, DH wasn’t wild about it at all.
So this left me with about a servings worth of cooked Banana Squash, and I wasn't about to pitch it out;
what to do?
I pulled out some of my homemade chicken broth from the freezer and tossed it into a small sauce pan along with the squash.
I added maybe a teaspoon of freshly grated Ginger for a different note.
Oh and of course the ever present S&P.
I slowly simmered the pot until the squash was squishable.
My Immersion Blender did the trick nicely in pureeing the soup-to-be.
I've never thought to try this before, but this Challenge had inspired me.
My husband took one look at my bowl and exclaimed, “What the heck is that?” To which I replied, Lunch for moi.
I grated some Nutmeg and Cinnamon on top of the bowl at service and it was delicious!