Food Like That: Recipes your mouth will like

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.