Recipe of the Week

Banana squash soup

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Banana squash soup with green onion coulis, courtesy of Michael Koenig of Lattitude 41, can be found at



  • 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.