Ingredients
- 1 squash (butternut)
- 1 apple (cooking apple)
- 1 tablespoon butter
- 1 onion, medium (finely chopped)
- 1 to 2 teaspoon curry powder ( plus extra for garnish)
- 3 3/4 cups vegetable broth (stock)
- 1 teaspoon sage, chopped
- 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)
How to Make
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Step 1: Peel the squash and remove the seeds and chop.
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Step 2: Peel, core and chop the apple.
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Step 3: Heat the butter in a large pan.
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Step 4: Add onions and cook, stirring constantly for approximately 5 minutes until soft.
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Step 5: Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes).
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Step 6: Add the stock, squash, apple and sage.
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Step 7: Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft.
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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.
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Step 9: Puree the soup in a blender or food processor.
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Step 10: Return to the pan and add the apple juice.
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Step 11: Season to taste.
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Step 12: Reheat gently, without boiling.
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Step 13: Serve in bowls topped with horseradish cream and a dusting of curry powder.
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Step 14: Optional: Garnish with shredded lime rind.
We hope you enjoy this recipe!
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