Squash Soup With Horseradish Cream

Recipe by Galley Wench
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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