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Butternut Squash Soup with Horseradish Cream

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
kosher Salt
black pepper to taste

Butternut Squash Soup with Horseradish Cream


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.

Serve hot.