Squash Soup With Horseradish Cream Recipes

SQUASH SOUP WITH HORSERADISH CREAM

Steps:

• Peel the squash and remove the seeds and chop.
• Peel, core and chop the apple.
• Heat the butter in a large pan.
• Add onions and cook, stirring constantly for approximately 5 minutes until soft.
• Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes).
• Add the stock, squash, apple and sage.
• Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft.
• 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.
• Puree the soup in a blender or food processor.
• Return to the clean pan and add the apple juice.
• Season to taste.
• Reheat gently, without boiling.
• Serve in bowls topped with horseradish cream and a dusting of curry powder.
• Optional: Garnish with shredded lime rind.

DELICATA CREAMY SQUASH SOUP

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
• In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
• Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
• Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.