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Banana Squash and Potato Soup


  • 1 med onion peeled and minced
  • 2 ribs celery sliced
  • 5 garlic cloves peeled and chopped
  • 1 Tbls. brown sugar firmly packed
  • 2 Tbsp. fresh thyme leaves chopped
  • 1 Tbsp. fresh sage leaves chopped
  • 1 bay leaf
  • 2 lb banana squash peeled and cut into1-inch cubes
  • 1 lb thin-skinned white potatoes cut into 1-inch cubes
  • 4 c. vegetable or possibly chicken stock
  • 1/2 tsp nutmeg
  • Salt  to taste
  • 1/2 tsp pepper
  • 2/3 c. lowfat buttermilk
  • Green onions, chopped, for garnish



Other ways to use Banana squash:

To cook:  Place the squash with the skin side up in a dish containing 1/2 inch of water. Cover the dish and bake for 1/2 to 3/4 hour at 375 degrees.

Uses:  The squash can be baked, pureed, or steamed to be served as a side dish seasoned with butter and herbs, or used as a base for soups and stews.   Use  the puree, like pumpkin, for pies, breads or smoothies.  Or put in the freezer in pre-measured amounts to use later.

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