Recipe: Banana squash soup with green onion coulis, courtesy of Michael Koenig of Latitude 41.
Ingredients 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 gallonvegetable stock or water 1 cups milk (not cream) Blend oil for cooking Salt and pepper to taste 2 bunches green onion Method
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.