Spiced Squash & Banana Soup topped with Pumpkin Seeds and Walnuts

1 ripe banana, unpeeled

1 small butternut squash (2 lbs.)

¼ cup butter (salted or unsalted, your call)

2 tablespoon each brown sugar, honey

1 small onion, chopped

1 stalk celery, chopped

1 carrot, chopped

1 clove garlic, chopped

1 teaspoon curry powder

½ teaspoon ground coriander (or freshly ground coriander seeds)

¼ teaspoon each ground nutmeg, ground cinnamon

1 cup coconut milk

3 ½ to 4 cups low sodium chicken stock

2 tablespoons cilantro, coarsely chopped

2 tablespoon lime juice (or lemon)

¼ teaspoon sea salt or to taste

Garnish:

2 tablespoons pumpkin seeds (pepitas), toasted

Place banana on baking sheet. Put halved squash on the same sheet & cut 2 tablespoons of the butter into tiny pieces. Sprinkle butter on squash, along with brown sugar and honey (I scored the squash so that it would bake into it). Roast 350 for 20 minutes 20 Minutes. Remove banana and cool, continue to roast squash 10 minutes 10 Minutes more.

Melt remaining 2 tablespoons butter in large pan (or dutch oven) on medium heat. Add onion, celery & carrot. Cook, stirring frequently 5 minutes 5 Minutes until softened. Add garlic, curry powder, coriander, nutmeg and cinnamon. Cook, stirring 1 minute 1 Minute & remove from heat. Peel banana, add banana & juices to pan – breaking up with wooden spoon. Add squash & its juices to pan. Add coconut milk & 2 cups stock.

Bring to boil over high heat then reduce to low, cover & simmer 15-20 minutes 15 Minutes until squash is very tender. Puree in blender until smooth. Stir in remaining 1 ½ to 2 cups stock, to desired consistency.

Toast pumpkin seeds in a small dry skillet on your stovetop - it takes seconds for them to toast, so watch closely over your little pepitas and keep them moving! They will make a little 'popping noise' once they are ready.

Stir in cilantro, lime juice, salt/pepper. Pour soup into bowls and garnish with pumpkin seeds.

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Spiced Squash & Banana Soup topped with Pumpkin Seeds and Walnuts

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