Banana Squash Soup

• 3 1/2 lbs banana squash
• 1/2 cup onion, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3 cups vegetable broth or 3 cups chicken broth
• 1/3 cup dry vermouth
• 1/2 teaspoon ginger, freshly grated
• 1/2 teaspoon nutmeg, freshly grated

1. In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375u0b0 P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
2. In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
3. Puree the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
4. Enjoy!

banana squash, onion, unsalted butter, flour, vegetable broth, ginger, nutmeg

Taken from www.food.com/recipe/banana-squash-soup-440156 (may not work)