Squash Soup with Horseradish Cream
The note I've written on the page with this recipe reads "Incredible." That's a description that could be applied to many of the recipes in The Soup Bible, edited by Debra Mayhew (Hermes House, 2005). I've tired at least 50 recipes directly from the book and developed untold number of other soups inspired from them.
Blending the squash with apple, flavoured by curry and sage (or other herb) produces a smooth, satisfying soup that's ready in 30 minutes. A dollop of whipping cream mixed with horseradish and dusted with curry adds a snap you'll find unique and delicious.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Serves 6
Ingredients
1 butternut squash (Hint - to make the squash easier to peel, put it in a microwave oven for 1-2 minutes. The outer layer of the peel will soften slightly, making it easier to remove.
1 cooking apple
2 tablespoons butter
1 onion, minced
1 - 3 teaspoons curry powder, plus extra to garnish
3 3/4 cups vegetable or chicken stock
1 teaspoon (or more) chopped fresh sage (or substitute, such as rosemary or thyme)
2 / 3 cup apple juice
salt and pepper
lime zest as garnish (optional)
Horseradish Cream
4 tablespoons (or more) whipping cream
2 teaspoons (or more) horseradish
1 / 2 teaspoon (or more) curry powder
Method
Peel the squash, remove the seeds, and chop the flesh. Peer, core, and chop the apple.
Melt a knob of butter in a large saucepan. Add the onion and cook, stirring occasionally for 5 minutes until soft. Stir in the curry powder and cook to bring out the flavour, stirring constantly for 2 minutes.
Add the stock, squash, apple and sage. Bring to a boil. Lower the heat, cover and simmer for 20 minutes or until the squash and apple are soft.
In another bowl, whip the cream until stiff. Stir in the horseradish sauce and curry powder. Chill until required.
Puree the soup using a hand blender or in a regular blender or food processor. Add the apple juice to the soup, with salt and pepper to taste. Reheat slowly without boiling.
Serve the soup topped with a spoonful of horseradish cream and a dusting of curry powder. Add lime shreds if desired.
The note I've written on the page with this recipe reads "Incredible." That's a description that could be applied to many of the recipes in The Soup Bible, edited by Debra Mayhew (Hermes House, 2005). I've tired at least 50 recipes directly from the book and developed untold number of other soups inspired from them.
Blending the squash with apple, flavoured by curry and sage (or other herb) produces a smooth, satisfying soup that's ready in 30 minutes. A dollop of whipping cream mixed with horseradish and dusted with curry adds a snap you'll find unique and delicious.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Serves 6
Ingredients
1 butternut squash (Hint - to make the squash easier to peel, put it in a microwave oven for 1-2 minutes. The outer layer of the peel will soften slightly, making it easier to remove.
1 cooking apple
2 tablespoons butter
1 onion, minced
1 - 3 teaspoons curry powder, plus extra to garnish
3 3/4 cups vegetable or chicken stock
1 teaspoon (or more) chopped fresh sage (or substitute, such as rosemary or thyme)
2 / 3 cup apple juice
salt and pepper
lime zest as garnish (optional)
Horseradish Cream
4 tablespoons (or more) whipping cream
2 teaspoons (or more) horseradish
1 / 2 teaspoon (or more) curry powder
Method
Peel the squash, remove the seeds, and chop the flesh. Peer, core, and chop the apple.
Melt a knob of butter in a large saucepan. Add the onion and cook, stirring occasionally for 5 minutes until soft. Stir in the curry powder and cook to bring out the flavour, stirring constantly for 2 minutes.
Add the stock, squash, apple and sage. Bring to a boil. Lower the heat, cover and simmer for 20 minutes or until the squash and apple are soft.
In another bowl, whip the cream until stiff. Stir in the horseradish sauce and curry powder. Chill until required.
Puree the soup using a hand blender or in a regular blender or food processor. Add the apple juice to the soup, with salt and pepper to taste. Reheat slowly without boiling.
Serve the soup topped with a spoonful of horseradish cream and a dusting of curry powder. Add lime shreds if desired.