Butternut Squash Soup with Horseradish Cream
Cooking Time: 1 hour 15 minutes
4 medium butternut squash, halved and seeded
2 tablespoons butter
1 tablespoon olive oil
1 1/2 large white onions, thinly sliced
1 cooking apple, diced
Pinch of nutmeg
1/2 teaspoon ginger
1 teaspoon curry powder (optional)
1 clove garlic, crushed
1 tablespoon light brown sugar
4 cups Manischewitz® Vegetable Broth
black pepper to taste
Preheat oven to 400 degrees. Place squash, cut side up, on a baking sheet. Bake for 30 minutes, or until tender.
When squash is cool enough to handle, peel with a knife and chop roughly. In a large pot over medium high heat, melt the butter with the olive oil. Add the sliced onions and sauté about 5 minutes. Add the diced apple, nutmeg, ginger, curry powder and garlic. Cook for 10 minutes, stirring often with a wooden spoon, until the onions become tender. Add the brown sugar and mix well. Let simmer for another 5 minutes.
Add the Manischewitz® Vegetable Broth to the pot. Bring the mixture to a boil, then add the butternut squash and mix. Continue cooking for an additional 10 minutes, stirring often.
Purée soup with a hand blender until smooth, adding more broth as needed to achieve your desired consistency. Season with salt and pepper and bring back to a simmer.
To 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.