Pink Banana Squash Soup
- 1 foot long pink banana squash peeled and cut into one inch cubes
- 2 Edward & Sons Garden Veggie broth cubes
- 5 cups of water
- 3 large shallots diced
- 4 cloves of garlic minced
- 1 Tablespoon olive oil
- 1 large soup pot or dutch oven
- 5 sage leaves
- 1 teaspoon parsley
- toasted pumpkin seeds for garnish (optional)
- With the stove turned to a medium high heat, add oil to pot. When oil is shimmery and lucid, add garlic and shallots. saute until shallots are pliable and garlic starts to brown a little, then add the cut pieces of squash.
- Saute squash for five minutes, add five cups of water, bouillon cubes, sage leaves, parsley and pepper. mix well to insure the bouillon cubes incorporate into the soup and don’t sit at the bottom of the pot.
- Boil soup for half an hour or until the squash is tender all the way through.
- Remove from heat and allow to cool for a few minutes before transferring the squash pieces and broth to a blender. Blend till smooth.
- Garnish with toasted pumpkin seeds and serve hot.
C.Ann (Photo by Milo Jensen)
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