Prep Time: 10 minutes
Total Time: 30 minutes
Cook Time: 20 minutes
Servings: 6
Don't settle for canned soup when you can make this healthy banana and butternut squash recipe in just 20 minutes. Better yet, get some cooking tips by watching our video and you’ll be a pro at Banana Butternut Squash Soup!
Watch a VIDEO of this recipe
Ingredients:
- 6
Chiquita Bananas, yellow with green tips
- 1
Butternut squash, peeled and diced
- 1/2 cup
Olive oil
- 2 Tbsp.
Garlic
- 1 cup
Yellow onions, chopped
- 1/2
gallon Water
- 1/2 cup
Chicken base
- 2 tsp.
Cumin, ground
- 1 cup
Heavy cream or 2% milk, optional ingredient
- 1 pinch
Salt and pepper to taste
Instructions for:
easy Banana Butternut Squash Soup Recipe
In stock pot add olive oil and turn heat on high, and let stand for 30 seconds. Add onions and garlic with a dash of salt. Let sauté ten minutes or until onions are soft or translucent, then add cumin, squash, water and chicken base and let stand until it boils, stirring occasionally. Once squash is tender add peeled bananas and heavy cream and let cook ten more minutes or until bananas are soft. Ladle soup into blender in batches and blend on high for 20 seconds each time. Serve in soup bowls, coffee mugs or in soup pot. You can garnish soup with a touch of sour cream, chopped fresh cilantro or oregano.
Nutrition Information Per Serving:
Calories 450; Total Fat 35 g (Sat 12 g, Trans 0 g, Poly 2.5 g, Mono 19 g); Cholesterol 55 mg; Sodium 2350 mg; Potassium 660 mg; Total Carbohydrates 36 g; Dietary Fiber 4 g; Total Sugars 19 g; Protein 4 g. Percent Daily Value: Vitamin A 15%; Vitamin B6 30%; Vitamin C 40%; Vitamin D 6%; Calcium 6%, Iron 6%.