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Roasted Squash Soup with Maple-Glazed Bananas

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Roasted Squash Soup with Maple-Glazed Bananas

Roasted Squash Soup with Maple-Glazed Bananas
Quentin Bacon
Provided by:
total prep
"It smelled like autumn in a bowl," said Gavin Kaysen , the chef at Manhattan's Café Boulud, describing Tim Hollingsworth's fragrant, fabulous soup .


  • 1 2-pound butternut squash, halved lengthwise and seeded
  • Kosher salt
  • 1/2 cup(s) pecans
  • 1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick
  • 1 tablespoon(s) pure maple syrup
  • 1 cup(s) water
  • 1/2 cup(s) crème fraîche
  • pinch(s) of ground cinnamon
  • 8 small watercress sprigs


  • 1. Preheat the oven to 375°. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour and 10 minutes, until the squash is very tender. Let cool slightly.
  • 2. Meanwhile, spread the pecans in a pie plate and toast for about 7 minutes, or until fragrant. Let cool, then coarsely chop and transfer to a medium bowl. Add the banana and maple syrup and stir to coat.
  • 3. Peel the squash. In a blender, puree the squash, water, crème fraîche and cinna- mon until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature.