Source: dLife

A creamy squash soup with a zesty horseradish zip to it.

Servings

1 butternut squash
1 small apples
2 tbsp Butter, unsalted
1 medium onions , finely chopped
1 tsp curry powder (plus more to dust)
3.75 cup low sodium vegetable broth
1 tsp fresh sage , chopped
0.67 cup Juice, apple
1 pinch salt and pepper
1 tbsp lime peel zest , shredded (optional)

For the horseradish cream
4 tbsp heavy whipping cream
2 tsp horseradish sauce
0.5 tsp curry powder

1 Peel the squash, remove seeds and chop the flesh. Peel, core, and chop the apple.
2 Heat butter in a large pan. Add the onion and cook, stirring for 5 minutes or until soft.
3 Stir in the curry powder.
4 Cook to bring out the flavor, stirring continuously for 2 minutes.
5 Add the stock, squash, apple, and sage. Bring to boil, lower heat, cover and simmer for 20 minutes until squash and apple are soft.
6 Meanwhile, make the horseradish cream.
7 Whip cream in a bowl until stiff. Stir in horseradish sauce and curry powder. Cover and chill in refrigerator until serving.
8 Puree the soup in food processor or blender, return to clean pan and add the apple juice. Season to taste, reheat gently without boiling.
9 Serve soup in bowls, topped with a spoonful of horseradish cream and a dusting of curry powder.
10 Garnish with shredded lime grind (optional).