- 2 Full banana squash, cut in half and seeded
- 5 cloves garlic, smashed
- 2 white onions, rough chopped
- 1 bulbs fennel, ¼ inch diced
- 1 cups white wine
- 1/2 gallon vegetable stock or water
- 1 cups milk (not cream)
- Blend oil for cooking
- Salt and pepper to taste
- 2 bunches green onion
Roast the squash at 350 until the skin peels away from the flesh, about 45 minutes.
Scoop out squash once it cools and set aside.
Over medium-high heat, sauté the onions and fennel until soft.
Add garlic, cook an additional 4 minutes, deglaze with white wine.
Reduce to syrup. Add vegetable stock.
Reduce heat to medium-lowAdd squash.
Cook an additional 10 minutes.
Using the immersion stick blender, blend until smooth, adding the milk during blending.
For the green onion coulis
Bring a small pot of salted water to a boil.Add chopped up green onion, about two bunches.
Turn off the flame. Shock in an ice water bath.
Drain the green onion well, squeeze out the excess water.
In a blender on high speed, puree the green onion for ten minutes.
Add salt as needed. Pass through chinois strainer and chill.
Drizzle in for garnish.