Banana Soup

One day, I’m going to post my family gingerbread recipe. I’m a big fan of gingerbread. Love it. And my parents have been making me gingerbread for my birthday for years — that and rum cake are about the only things I ever want any more. The gingerbread was actually made the Saturday before Thanksgiving and was a HUGE hit with the inlaws.

All that build-up, and it’s not even the recipe I’m going to share. First off, it’s on the ‘fridge at the house. Secondly, this one was just too unique to pass up.

Today, I made butternut squash soup. It’s turning cold and I’m in the mood for a warm adventure. Butternut is significantly easier to work with than pumpkin (BTW, cool song, if you want to look for it: Pumpkin Soup by Kate Nash) and is like $0.25 per pound right now. And it will last until you remember you’ve got it.

So, I made butternut squash soup today. And, I shit you not, it tasted like soup made out of bananas. No kidding. I mean, I was considering drizzling it with chocolate sauce and making it a dessert soup. Don’t believe me? Try it.

Ingredients:

• 1/2 cup onions, chopped
• 2 tablespoons butter
• 2 cups veggie broth
• 1 pound butternut squash, peeled, seeded and cut into one-inch cubes
• 2 pairs, sliced
• 1 teaspoon thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper (use white if you don’t want black floaties, I don’t care)
• 1/4 teaspoon ground coriander
• 1 cup whipping cream

Directions:

Cook onion in butter until soft. Add everything else but the cream. Bring to a boil. Cover. Reduce heat to low and simmer until the squash is soft — about 1/2 hour. Use your thunderstick or blender or hand-tater-masher to turn chunky soup into smooth soup. Add cream. Heat through and serve.

Bananas. Really.