Recipe Name Butternut Squash Soup with Horseradish Cream Submitted by embrandon Recipe Description An interesting combination of curry, cream, and horseradish Quantity 3 Quantity Unit servings Prep Time (minutes) 15 Cook Time (minutes) 45 Ready In (minutes) 60

Ingredients Amount Measure 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 Steps Sequence Step 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.