Algonquin Hotel Roasted Banana Squash Soup -

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Algonquin Hotel Roasted Banana Squash Soup

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By Chef Willie White

Photo: Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	4
Author Notes:	This recipe was given to us by chef Willie White, formerly of New Brunswick, Canada's fabulous Algonquin Hotel. This recipe was the elegant opening course to one of the finest meals I have ever eaten. No, it doesn't contain roasted bananas, but rather roasted banana squash.
Ingredients:	1 banana squash (1-1 1/2 pounds), diced 1 whole apple (any type but macintosh) 1 ounce fresh ginger, peeled and grated 32 ounces chicken stock 1/2 finely chopped white onion 4 ounces heavy cream 2 ounces butter salt and pepper to taste For Garnish: 3 ounces sour cream chopped fresh basil and parsley
Instructions:	Sauté onion, apple and banana squash in butter. Season with salt and pepper, add ginger and sauté for a few minutes until tender. Add stock. Bring to a boil and simmer for about 45 minutes. Add cream and pureé entire mixture. Pass through a strainer, then bring back to a boil. Serve with sour cream and fresh herbs as a garnish.