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Squash Soup with Horseradish Cream
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 129.1
Total Carbs 15.5 g
Dietary Fiber 2.6 g
Sugars 10.3 g
Total Fat 7.1 g
Saturated Fat 4.2 g
Unsaturated Fat 0.1 g
Potassium 70.1 mg
Protein 0.7 g
Sodium 200.4 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  butternut squash
1 each  small apples
2 tbsp  Butter, unsalted
1 each  medium onions
1 tsp  curry powder
3 3/4 cup  low sodium vegetable broth
1 tsp  fresh sage
0.6667 cup  Juice, apple
1 pinch  salt and pepper
1 tbsp  lime peel zest
For the horseradish cream

4 tbsp  heavy whipping cream
2 tsp  horseradish sauce
0 1/2 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).

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