Roasted Squash Soup With Maple Glazed Bananas

Ingredients

2 lb. butternut squash

kosher salt

1/2 c. pecans

1 banana

1 tbsp. pure maple syrup

1 c. water

1/2 c. Crème fraîche

1 pinch ground cinnamon

8 small Watercress sprigs

Preparation

Step 1Preheat the oven to 375°. Butter a medium baking dish. Season the squash with salt and set it cut side down in the baking dish. Bake for about 1 hour and 10 minutes, until the squash is very tender. Let cool slightly.Step 2Meanwhile, spread the pecans in a pie plate and toast for about 7 minutes, or until fragrant. Let cool, then coarsely chop and transfer to a medium bowl. Add the banana and maple syrup and stir to coat.Step 3Peel the squash. In a blender, puree the squash, water, crème fraîche and cinnamon until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature.