Squash Soup With Horseradish Cream
- Reviews 1
Ready In: 35 mins
Serves: 6
Ingredients
- 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
- salt
- pepper
For Horseradish Cream
- 4 tablespoons heavy cream
- 2 teaspoons horseradish sauce
- 1⁄8 teaspoon curry powder
- 1 tablespoon lime rind, shredded (optional)
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off