1. Peel the squash and remove the seeds and chop. 2. Peel, core and chop the apple. 3. Heat the butter in a large pan. 4. Add onions and cook, stirring constantly for approximately 5 minutes until soft. 5. Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes). 6. Add the stock, squash, apple and sage. 7. Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft. 8. 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. 9. Puree the soup in a blender or food processor. 10. Return to the clean pan and add the apple juice. 11. Season to taste. 12. Reheat gently, without boiling. 13. Serve in bowls topped with horseradish cream and a dusting of curry powder. 14. Optional: Garnish with shredded lime rind. ---------------------------------------------------------------------------
Nutrition
Ingredients
