Roasted Squash Soup with Maple-Glazed Bananas

Cover recipe-  Food & Wine, February 2009 Roasted Squash Soup with Maple-Glazed Bananas

Cover recipe- Food & Wine
Roasted Squash Soup with Maple-Glazed Bananas: Feb. 2009

You can always count on Food & Wine to share some unique recipes, and this recipe for  Roasted Squash Soup with Maple-Glazed Bananas is definitely not an exception.    I’ve tried plenty good recipes for this fall-themed soup over the years, but this recipe sounded rather interesting to me.  Bananas added to the soup?  I’m all for being adventurous, so I gave it a shot.   Added crème fraîche and cinnamon are mixed into a roasted butternut squash and thinned out with water, resulting in a very thick and creamy, sweet-tasting soup.  The bananas are tossed in maple syrup and pecans and act as a garnish for the soup along with a pinch of greens.  

Read my notes below to see what I thought of this recipe…

Roasted Squash Soup

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Roasted Butternut Squash Soup with Maple- Glazed Bananas

Yield: Serves 8

Prep Time: 35 min

Cook Time: 1 hour 15 min


One 2-pound butternut squash, halved lengthwise and seeded
Kosher salt
1/2 cup pecans
1 banana, scooped into balls with a melon baller or sliced 1/2 inch thick
1 tablespoon pure maple syrup
1 cup water
1/2 cup crème fraîche
Pinch 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.


*This soup is much too thick as written, add a bit of water or chicken stock to the recipe to thin it out.
*I used micro-greens in place of watercress sprigs.
*The recipe says it serves 8, but I'd say it comfortably gives 4 dinner guests a nice cup of soup.

Food & Wine: Feb 2009

The results:

It was just what I was hoping it would be… a unique twist on butternut squash soup.  The sweet flavor of the roasted squash worked well with the sweet banana, and the pecans added an unexpected crunch to the soup.  Food & Wine recommends a wine pairing of an off-dry Riesling, such as the vibrant, peachy 2007 Chateau Ste. Michelle Cold Creek (and I agree). If you like a butternut squash soup that is on the sweeter side, this one is for you.  There’s a definite sweet quality to this soup but not overpoweringly so.

Did this recipe deserve the cover spotlight?

Yes, for its uniqueness and vibrant autumn color.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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2 Responses to “Honey- Tomato Bruschetta with Ricotta”

  1. 1

    Tieghan — July 22, 2013 @ 7:32 am

    These look delicious!! Honey and tomatoes are such an amazing combo!

  2. 2

    Nessa — July 24, 2013 @ 4:16 pm

    Oh my! These look and sound incredible :)

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