CURRIED SPICED BUTTERNUT AND SWEET BANANA SOUP

A friend was in town for the holidays, and came for lunch. I was so excited to see her, and wanted something quick and easy, so I would have lots of time to visit. I did get busy chatting, and forgot to blend in the cilantro and lime juice, but it was still yummy, as was the polenta rosemary pumpkin seed sourdough bread from Ozark Natural Breads, that I served it with.

CURRIED SPICED BUTTERNUT AND SWEET BANANA SOUP

1 butternut squash, peeled and diced
2 tablespoons brown sugar
2 tablespoons honey
4 tablespoons butter
1 ripe banana, unpeeled
1/2 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 clove garlic, chopped
1 teaspoon curry powder
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup coconut milk (I use the light)
1 cup chicken stock
fresh cilantro leaves
lime juice to taste
salt and pepper to taste

Heat oven to 350F.
Sprinkle diced squash with brown sugar, honey and 2 tablespoons butter. Roast until caramelized and soft to the touch - about 20 minutes. Roast the unpeeled banana in the oven at the same time.
Melt the other 2 tablespoons butter in a large saucepan on medium heat. Sweat the onion, celery and carrot for a few minutes until tender. Add the garlic, curry powder, coriander, nutmeg and cinnamon, and cook slowly for a few more minutes.
Remove the banana from its skin, slice, and add it with the butternut to the pan, along with the coconut milk and chicken broth. Simmer until hot. Blend the soup with a blender until smooth. Adjust to consistency desired with more broth, if necessary. Add fresh cilantro, lime juice and salt and pepper to taste. Blend again until smooth.
Pour soup into bowls and garnish with fresh cilantro.
Enjoy!

Recipe adapted from The Morning News, October 2004