BANANA SQUASH SOUP|
1 1/2 lb. banana squash
2 Tbsp. butter
2 Tbsp. vegetable oil
2 medium chopped onions
2 cloves minced garlic
1 tsp. granulated sugar
2 medium tart apples
3 1/2 c. chicken stock
1/4 tsp. ground cinnamon
1/2 c. half and half
salt and pepper to taste
Cut banana squash into chunks. Steam 20 minutes or
until tender. Puree in food processor, fitted with metal
blades or blender. Place butter and oil in heavy skillet or
frying pan over medium heat. Cook onions 5 minutes with lid.
Add minced garlic and cook an additional 5 minutes, uncover
pan. Sprinkle with sugar and saute onion garlic mixture until
caramelized, stirring frequently, 25 to 30 minutes. Peel, core
and dice apples. Add apples, stock and cinnamon. Cook 5
minutes. Stir in squash and half and half. Season to taste
with salt and pepper.
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