Roasted Banana Squash Soup

The Sisters Cafe women are all about good food, family, friends and parties!  And it’s no wonder with a mom like ours.  Earlier this month Amy and I received invitations to Christmas tea followed by a day of baking holiday treats! (The other girls were invited, too… but being hundreds of miles away, they couldn’t make it).  There were all sorts of darling and delicious things to eat, but my favorite was this Roasted Banana Squash Soup with cute star shaped scones.  I’ve had a lot of squash soups.  Some taste like baby food (seriously… the worst one I’ve had was at a restaurant) and others are over seasoned.  I feel a little like goldilocks, but my mom’s is just perfect!  We LOVE squash in our family, so this simple, roasted squash soup is a favorite.  It makes a pretty great Butternut Squash Soup too.  The ingredients are all “give or take” a little… so adjust to your liking!  And enjoy a healthy, delicious, and incredibly easy dinner over the hoidays.

Roasted Banana Squash Soup
Submitted by Mindy ~ The Sisters Cafe

Banana Squash (or other type of winter squash)
Olive oil
3 cups of water
4 cubes of chicken bouillon
1/2 cup cream
dash of nutmeg

Remove seeds and rind from squash.  Cut squash into large chunks and place in a single layer in a 8×8 baking dish so that sides of squash are touching.  Brush with olive oil.  Bake at 375 for 45 min to one hour.  The squash is done when it starts to get toasty on the top (you should see golden brown here and there on the tops of the squash).  The squash should also be soft when inserted with a fork.  Blend one or two pieces of squash at a time with the bouillon and water until all of the squash has been pureed.  Add cream and warm through on the stove.  Salt to taste.  Garnish with a dash of nutmeg.  My husband also likes to garnish with freshly ground pepper.