Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

banana squash soup

(1 rating)
EmilyHetnar avatar
Recipe by
Emily Hetnar
@EmilyHetnar
Spokane, WA

Every Winter I love to look around and try to find a good recipe for soup. Since my wonderful neighbor gave me a nearly 8lb Banana Squash, I wondered what I would do with such a thing? I had never tried Banana Squash before, but love many other types... so I decided to try a little something myself, and it turned out great! I cooked this up for my Vegan parents, and it was a wonderfully healthy, Vegan friendly dish that was loved by all! I really hope you try it, and love it as much as we did! Enjoy :)

(1 rating)
yield 4 -6
prep time 10 Min
cook time 35 Min

Ingredients For banana squash soup

  • 1 lg
    banana squash (anywhere from 3-8lbs)
  • 2 lg
    shitake mushrooms (you can also use the smaller ones if you prefer, just use a good handful)
  • 1 lg
    sweet onion
  • 2 box
    vegetable stock (64oz total, or 8 cups)
  • 2 clove
    garlic
  • 1 tsp
    salt (optional)
  • 1 tsp
    pepper (optional)

How To Make banana squash soup

  • 1
    Preheat oven to "Roast" at 450 degrees. Slice up all of your onions, mushrooms, and garlic and mix them together. Size of the slice will not matter.
  • 2
    Slice off the ends of the Banana Squash (or whatever Squash you are more fond of), then cut in half and take out seeds. Place into a deep dish made for high temperature's in the oven. Add 2 cups Vegetable Stock into the bottom of the dish, and place into oven for 15 minutes.
  • 3
    Rotate deep dish inside oven, and add veggies into the dish, and continue roasting another 15 minutes, or until squash is soft.
  • 4
    Take food out of oven, (optional: let cool if you would like.. makes it a little easier to handle - if you are not in a time crunch!) and procede to take skin completely off of squash. Throw away skin.
  • 5
    Take all of the ingredients and puree in a blender or food processor.. slowly adding remaining Vegetable stock until you have arrived at your preferred consistency. Once pureed, put into a Pot on the Stove-top and continue to warm through for 5 minutes (or until warmed all the way). At this time, you may add in salt and pepper if you choose to, but I did not feel the need to as the ingredients do a natural seasoning.
  • 6
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT