Squash Soup With Horseradish Cream Recipes

SQUASH SOUP WITH HORSERADISH CREAM

Steps:

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

BEETROOT & SQUASH SALAD WITH HORSERADISH CREAM

Steps:

• Heat oven to 200C/180C fan/gas 6. Peel the beetroot and cut each into 8 wedges. Cut the onions and butternut squash into roughly the same size. Spread out in a large roasting tin. Mix the vinegar and sugar until dissolved, then whisk in the oil. Pour over the vegetables, toss and roast for 40-45 mins until charred and soft, stirring halfway through cooking.
• To make the horseradish cream, mix together the soured cream, horseradish, lemon juice and some seasoning.
• To serve, put the roasted veg in a large bowl or on a platter, followed by the watercress, then drizzle over the horseradish cream. Serve warm or cold.