Butternut Squash and Roasted Banana Soup South African
Experience a bold fusion of flavors with this South African-inspired Butternut Squash and Roasted Banana Soup—an exotic twist on comfort food that’s perfect for cooler days. This creamy, velvety soup combines the natural sweetness of roasted butternut squash and caramelized bananas with aromatic spices like cinnamon, nutmeg, and curry powder. It’s elevated with rich coconut milk for a luscious finish and balanced with savory vegetable stock. Simple roasting enhances the squash and banana’s deep, caramelized flavors, while sautéed onions and garlic provide a fragrant base. Garnished with fresh cilantro and paired with crusty bread, this wholesome dish delivers a beautiful blend of sweet, spicy, and savory notes that capture the essence of South African cuisine. Perfect for a unique dinner or as a stunning starter, it’s a recipe sure to impress!
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 large ripe bananas
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 4 cups vegetable stock
- 1 cup coconut milk
- 2 tablespoons olive oil
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon curry powder
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 1 loaf (optional, for serving) crusty bread
Instructions
Preheat your oven to 400°F (200°C).
Peel and seed the butternut squash, then cut it into 1-inch cubes.
Place the cubed butternut squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.
Peel the bananas and place them on the same baking sheet alongside the squash. Drizzle the bananas with a bit of olive oil.
Roast the butternut squash and bananas in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
While the squash and bananas are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, ground cinnamon, nutmeg, and curry powder. Cook for 1 minute until fragrant.
Once the squash and bananas are done roasting, transfer them to the pot with the onions and spices.
Pour in the vegetable stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Stir in the coconut milk and season with additional salt and pepper to taste. Heat for another 2-3 minutes until warmed through.
Serve hot, garnished with fresh cilantro if desired, alongside crusty bread.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7906 mg | 344% | |
| Total Carbohydrate | 434.9 g | 158% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 62.3 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5173 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
