West Indian Pumpkin and Banana Bisque

[Guest guest]

West Indian Pumpkin and Banana Bisque

 

1/4 cup olive oil

2 Spanish onions, roughly chopped

4 shallots, minced

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 butternut squash or similar amount of other hard

squash or pumpkin

1 ripe banana

1 green apple, peeled, cored and roughly chopped

1 hot cherry pepper

4 cups water or vegetable stock

1 tablespoon kosher salt

1 tablespoon jerk seasoning

juice of one lime

salt and pepper to taste

 

Heat a heavy-bottomed stainless steel pan over medium

high heat. Drizzle in the olive oil and follow with

the onions, shallots, garlic and ginger. Reduce heat

and sweat (cooking until tender but without coloring.)

Peel the squash and discard the seeds and peels in the

compost. Add the squash and the remaining ingredients

except the lime and salt and pepper. Return heat to

high and bring to a boil, stirring often. Reduce heat

to a simmer and cook until squash is tender.

Remove cherry pepper (unless you like it spicier) and

purée in a Cuisinart blender until very smooth. Season

to taste with the lime, salt and pepper.

Yields 2 quarts.

 

 

 

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