Friday, December 30, 2011

Squash and Apple Soup with Horseradish Cream

It was my girlfriend Clare's birthday so my friend Michelle and I decided to throw her a luncheon since a birthday on December 28th often gets overlooked!  We have received quite a dump of snow lately and the cold northerly winds were I decided to make soup for lunch!  This has quite a few flavours which work beautifully together, and if you have the time, make the horseradish cream for the top - it awakens the soup!
1 butternut squash, peeled, seeded and diced
1 cooking apple, peeled, cored, and diced
2 tbsp unsalted butter
1 onion, finely chopped
2 tsp curry powder
4 cups vegetable stock
1 tsp chopped fresh sage (or 1/2 tsp dried)
2/3 cup apple juice
Salt and freshly ground black pepper, to taste
Lime rind for garnish (optional)
Horseradish Cream:
4 tbsp 18% cream
2 tsp horseradish sauce
1/2 tsp curry powder
  •   Heat the butter in a large pot.  Add the onion and saute, stirring until soft (approx. 3 to 5 minutes).  Stir in the curry powder, and cook to bring out the flavour.  Stir constantly for 2 minutes to prevent burning and sticking.
  • Add the stock, squash, apple and sage.  Bring to a boil, lower the heat, and cover and simmer for 20 minutes, until the squash and apple are soft.
  • Meanwhile, make the horseradish cream by beating the cream until it has frothed up, fold in the horseradish sauce and curry until well combined.  Cover and refrigerate until ready to use.
  • Puree the soup in a blender, food processor, or using an immersion blender.  Add apple juice, season with the salt and pepper.  Reheat gently without boiling.
  • Serve the soup in bowls topped with a spoonful of the horseradish cream and sprinkled with lime zest!
  • ENJOY!

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