Butternut Squash Soup

Cooking Note: If using squash from frozen, add de-thawed squash chunks into the broth at the same time the recipes specifies to add the roasted squash. You may want to increase the brown sugar for that same roasted flavor. 

1 banana, unpeeled

1 butternut squash, skinned, de-seeded, and cubed

6 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1/2 onion, diced

1 carrot, diced

1 celery stalk, diced

1 clove garlic, minced

3 teaspoons curry powder

2 teaspoons ground coriander

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 tablespoons brown sugar

1 13.5 ounce can coconut milk

2 cups chicken stock, plus more for adjusting thickness {use vegetable stock for vegan option}

Juice of 1 lime

Fresh cilantro leaves

Preheat oven to 350ºF. 

Place the unpeeled banana on a baking sheet and place in the oven for 20 minutes. Remove from oven and set aside. 

Crank the heat to 400ºF. 

Dump the cubed butternut squash onto the same baking sheet you used for the banana and coat with 3 tablespoons olive oil and some salt and pepper. Roast for 20-30 minutes, until golden brown around the edges. Remove from oven and set aside. 

In a medium-sized pot, heat the remaining 3 tablespoons olive oil over moderate heat. Add in diced onion, carrot, celery and garlic. Saute for about 8 minutes, until softened. Sprinkle spices over the vegetables and stir for a minute or two. Add in brown sugar, coconut milk and chicken stock and bring to a simmer. Dump in roasted banana and squash. 

Using an immersion blender or regular blender completely whir the soup into a silky consistency. Squeeze in the lime juice. Thin with more chicken stock for desired consistency. Serve topped with cilantro.

Original Content of www.FoodieInMinnesota.com