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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups, cubes | butternut squash | 1 | small (2-1/2" dia) (approx 4 per lb) | apple (diced) | 1/2 | small | Onion, chopped | 1 | teaspoon | curry powder | 2 | cups | chicken broth, fat free, low sodium | 1/2 | teaspoon | sage | 1/3 | cup | apple juice, or other 100% fruit juice | 1 | dash | salt | 1 | dash | black pepper | 2 | tablespoons | cream, half and half, fat free | 1 | teaspoon | horseradish | 1/4 | teaspoon | curry powder |
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Steps
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Sequence
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Step
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| | 1 | Melt the butter in soup pot. Add the onions and cook, stirring occasionally for 5 minutes, until soft. Stir in the curry powder and cook for about another 2 minutes. | | 2 | Add the stock, squash, apple and sage. Bring to a boil. Lower the heat, cover and simmer for 20 minutes until the squash is tender. | | 3 | Meanwhile, make the horseradish cream. Whip the cream in a bowl until stiff. Stir in the horseradish and the curry. Chill until required. | | 4 | Puree the soup in a blender until smooth. Return to the pot. Add the apple juice and salt/pepper to taste. Gently reheat before serving. | | 5 | Ladle the soup into bowls and top with the horseradish cream. |
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