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Squash Soup with Horseradish Cream
February 11, 2007 - 5:17pm — Boris Mann
Description
Sweet squash and apples with spicy curry and horseradish.
Ingredients
- 1 butternut squash
- 1 cooking apple
- 2 tbsp butter
- 1 onion, chopped
- 1 tsp curry
- 3 3⁄4 c vegetable stock
- 1 tsp fresh sage, chopped
- 2⁄3 c apple juice
- salt and pepper
- lime shreds
Instructions
Peel and chop the squash and the apple. Saute the onions in butter until soft. Add the curry powder and saute for 2 minutes more.
Add the vegetable stock, squash, apple, and sage to the pot. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until squash and apples are soft.
Make the horseradish cream by whipping the cream in a bowl until stiff, then stir in the horseradish sauce and curry powder.
Puree the soup and return to the clean pan. Add the apple juice and salt and pepper to taste. Reheat without boiling.
Serve the soup in bowls, topped with the horseradish cream, a sprinkle of curry powder, and garnished with the lime shreds if you have them.
Notes
I modified this recipe a fair bit. First, I used a potato masher to stamp the cooked vegetables with. Secondly, I didn't make horseradish cream, but rather added a bit of cream and horseradish directly to the soup.