(Pink Banana) Squash Soup. 10.10.21

I placed Pink Banana in parentheses because it's squash, not bananas, and it's not all that pink. This soup was: 2 tablespoons unrefined coconut oil. 2 1/2 cups of squash cubes, after peeling and removing fibrous stuff from inside the squash. That's about 1/4 of this particular squash. 1/4 large onion, cut into chunks 1 big garlic clove or two smaller ones 1 vegetarian buillon cube. I like Knorr. 2 cups of water plus decorations (see below). Saute the onion and garlic in the coconut oil. When those are clear and just barely starting to brown, add the water and squash and chopped buillon cube. Bring to a boil. Simmer 20 min, until the squash starts to soften up. Turn off the burner. Use an immersion blender to puree the soup. Portion into bowls. Add chopped peanuts and dollops of Sambal Olek or Sriracha sauce.

What I liked about this soup- The squash is a mild flavor. However, I've done this with pumpkin instead, and that was very tasty too. The coconut oil added a nice coconut flavor to the soup. The chopped peanuts give some texture and flavor that matches perfectly with the soup. The Sriracha (actually my home made version) isn't uniformly mixed with the soup, so there are portions that have the rich hot pepper flavor, and others without it. It's a nice diversion within the bowl of soup. I make a similar soup with sauce tomatoes instead of squash. That's a different blog entry, but basically it's substitute about 4 cups chopped tomatoes for the squash and water, add 1/2 tsp of Italian herbs, and garnish is oregano and croutons.