Banana Squash Soup

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Found this recipe online and enjoyed it so thought i would share:) it is a delicate soup, with well balanced flavors. i hope you enjoy it as much as i do.

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Steps

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In a large baking dish bake the banana squash , cut sides down , in the middle of a preheated 375 p.

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Oven for 30-45 minutes , or until it is tender when pierced.

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Discard the seeds and scoop out the flesh with a spoon.

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In a kettle cook the onion in the butter over moderately low heat , stirring , until it is softened , add the flour , and cook the roux , stirring , for 3 minutes.

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Add the broth , the squash , and the vermouth and simmer the mixture , covered , stirring , for 20 minutes.

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Pure the soup with a hand blender or in batches in a food processor , return it to the kettle , and add the ginger and the nutmeg.

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Bring the soup to a boil , simmer it , stirring occasionally , for 10 minutes , and add salt and pepper to taste.

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Enjoy !.

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Ingredients

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banana squash, onion, unsalted butter, all-purpose flour, vegetable broth, dry vermouth, ginger, nutmeg