The combination of cream, curry powder, and horseradish makes a wonderful topping for this soup.
• 1 butternut squash
• 1 cooking apple
• 2 tablespoons butter
• 1 onion, minced
• 1 to 2 teaspoons curry powder, plus extra to garnish
• 3 ½ cups vegetable stock
• 1 teaspoon chopped fresh sage
• 2/3 cup apple juice
• salt and freshly ground black pepper
• lime shreds, to garnish (optional)
For the horseradish cream
4 tablespoons heavy cream
• 2 teaspoons horseradish sauce
• ½ teaspoons curry powder
Peel the squash, remove the seeds, and chop the flesh. Peel, core, and chop the apple.
Melt the butter in a large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes until soft. Stir in the curry powder and cook to bring out the flavor, stirring constantly, for 2 minutes.
Add the stock, squash, apple, and sage. Bring to a boil. Lower the heat, cover and simmer for 20 minutes until the squash and apple are soft.
Meanwhile, make the horseradish cream. Whip the cream in a bowl until stiff. Stir in the horseradish sauce and curry powder. Chill until ready to serve.
Puree the soup in a blender or food processor. Return to the rinsed pan and add the apple juice, with salt and pepper to taste. Reheat slowly, without boiling.
Serve the soup in warm bowls, topped with a spoonful of horseradish cream and a dusting of curry powder. Garnish with a few lime shreds, if you like.