Recipe by Galley Wench
Recipe comes from The Soup Bible. Interesting pairing of ingredients; makes a lovely creme soup! Definitely a keeper!
Top Review by *Parsley*
Fabulous flavors! I made this as written, but I didn't measure the vegetable broth..... I just used enough to barley cover the squash/apple mixture. That horseradish cream is a great accent of flavor and texture. After photographing, I swirled it into my soup. For those who shy away from heavy cream, I'm quite confident that fat free (or reduced fat) sour cream would work wonderfully in it's place. Thanx for a great new autumn soup!
- 1 butternut squash
- 1 cooking apple
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 1 -2 teaspoon curry powder (plus extra for garnish)
- 3 3⁄4 cups vegetable stock
- 1 teaspoon chopped sage
- 2⁄3 cup apple juice
For Horseradish Cream
- 4 tablespoons heavy cream
- 2 teaspoons horseradish sauce
- 1⁄8 teaspoon curry powder
- 1 tablespoon lime rind, shredded (optional)
Directions See How It's Made
- Peel the squash and remove the seeds and chop.
- Peel, core and chop the apple.
- Heat the butter in a large pan.
- Add onions and cook, stirring constantly for approximately 5 minutes until soft.
- Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes).
- Add the stock, squash, apple and sage.
- Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft.
- Meanwhile, make the horseradish cream. Whip the cream in a bowl until stiff, then stir in the horseradish sauce and curry powder. Cover and chill in the refrigerator until needed.
- Puree the soup in a blender or food processor.
- Return to the clean pan and add the apple juice.
- Season to taste.
- Reheat gently, without boiling.
- Serve in bowls topped with horseradish cream and a dusting of curry powder.
- Optional: Garnish with shredded lime rind.