Creamed Squash Soup with Horseradish Cream
Recipe: #10603
September 24, 2013
Categories: Squash, Sunday Dinner, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, more
"Recipe comes from The Soup Bible. Interesting pairing of ingredients; makes a lovely creme soup! Definitely a keeper!"
Original is 6 servings
Ingredients
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- FOR HORSERADISH CREAM
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Nutritional
- Serving Size: 1 (250.3 g)
- Calories 120.3
- Total Fat - 6.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 22.3 mg
- Sodium - 416.9 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 1 g
- Sugars - 7.1 g
- Protein - 1.9 g
- Calcium - 33.4 mg
- Iron - 0.3 mg
- Vitamin C - 18.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel the squash and remove the seeds and chop.
Step 2
Peel, core and chop the apple.
Step 3
Heat the butter in a large pan.
Step 4
Add onions and cook, stirring constantly for approximately 5 minutes until soft.
Step 5
Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes).
Step 6
Add the stock, squash, apple and sage.
Step 7
Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft.
Step 8
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.
Step 9
Puree the soup in a blender or food processor.
Step 10
Return to the pan and add the apple juice.
Step 11
Season to taste.
Step 12
Reheat gently, without boiling.
Step 13
Serve in bowls topped with horseradish cream and a dusting of curry powder.
Step 14
Optional: Garnish with shredded lime rind.
Tips
No special items needed.
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