Butternut Squash Soup with Horseradish Cream

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Cooking Time: 1 hour 15 minutes    Serves: 6-8

This soup is sure to become a family favorite. Its silky smooth texture and vibrant orange color is just a teaser to its rich delicious flavor. It also makes a beautiful appetizer for a party or holiday meal.

Ingredients:

• 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
• Manischewitz® Kosher Salt & black pepper to taste

For the Horseradish Cream:

• 4 tablespoons heavy cream
• 2 teaspoons horseradish sauce
• 1/8 teaspoon curry powder
• 1 tablespoon lime rind, grated (optional)

Preparation:

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.