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Banana Squash and Saffron Soup
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Recipe courtesy chef Scott Leysath. Ingredients: 2-1/2 lbs. banana squash
2 Tbs. olive oil
3 Tbs. butter
1 medium yellow onion, diced
2 cloves minced garlic
2-1/2 cups chicken or vegetable broth
Pinch of saffron
Salt to taste
White pepper to taste Preparation: Preheat oven to 375 degrees. Quarter and seed banana squash seeds. Rub inside with 4 tablespoons olive oil and bake in a baking dish until tender, about 30 minutes. Insert a fork to test for doneness. When done, set aside and allow to cool. In a pot melt 3 tablespoons butter and saute 1 medium diced yellow onion. As onion is sauteeing, scrape flesh from the banana squash and place into pot with onion. Add 2 cloves minced garlic and cook for a few minutes. Stir in saffron threads. Add 2-1/2 cups chicken or vegetable broth to pot and simmer for 30 minutes. Place soup mixture into a food processor and puree until smooth; return to pot. Season with salt and white pepper to taste. Serve hot. Servings: 3 Chef's Note: Hot liquids have a tendency to expand in a food processor, so don't try to overfill it. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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