Butternut Squash And Roasted Banana Soup South African

---

This dish originated at the conservatory restaurant, at the table bay hotel in cape town, made by chef cullingworth. i found this version at the scrumptious street blog and am posting here for zwt7-africa.

---

Steps

---

Sprinkle diced squash with brown sugar , honey and 2 t.

---

Butter , roast at 350 oven until caramelized and soft to the touch , roast unpeeled banana in the same oven at the same time.

---

Melt the other 2 t.

---

Butter in a large saucepan on medium-low heat , sweat onion , celery and carrot a few minutes.

---

Add garlic , curry powder , corinader , nutmeg and cinnamon , cook slowly for a few more minutes.

---

Remove banana from its skin , slice and add it and butternt to saucepan.

---

Sitr in coconut milk and broth.

---

Simmer until hot.

---

Remove from heat , ladle soup into blender in small batches , blend until smooth , adjust consistency with more broth if desired.

---

Add cilantro , lime juice , salt and pepper to taste , blend again.

---

Return soup to the saucepan and cook to reheat.

---

Pour into bowls , garnish with pumpkin seeds , cilantro and a drizzle of pumpkin oil if desired.

---

Ingredients

---

butternut squash, dark brown sugar, honey, butter, banana, onion, carrot, celery, garlic clove, curry powder, ground coriander, nutmeg, cinnamon, coconut milk, chicken broth, lime, salt & freshly ground black pepper, cilantro, pumpkin seeds, oil