Squash Soup with Horseradish Cream
Warm, velvety, and packed with depth, this Squash Soup with Horseradish Cream is the ultimate comfort dish with a gourmet twist. Roasted butternut squash forms the rich and naturally sweet base, complemented by aromatic sautéed onions, garlic, and a splash of heavy cream for indulgent texture. The unique touch comes from a dollop of tangy horseradish cream, made from sour cream and zesty prepared horseradish, which adds a lively contrast to the soup's earthy warmth. Garnished with fresh chives, this soup is as visually appealing as it is flavorful. Perfect for chilly nights or as a starter for special gatherings, this fall-inspired recipe is quick to prepare in under an hour and serves six. Keywords: squash soup, horseradish cream, roasted butternut squash, fall soup recipes, creamy soup recipe.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons prepared horseradish
- 0.5 cup sour cream
- 2 tablespoons chives
Instructions
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and place the squash cut-side down on a baking sheet lined with parchment paper.
Roast the squash for 30-35 minutes, or until the flesh is tender and can be easily pierced with a fork. Allow the squash to cool slightly, then scoop the flesh out of the skin and set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Dice the onion and sauté it in the pot until translucent, about 5 minutes.
Add the minced garlic to the pot and sauté for an additional minute until fragrant.
Add the roasted squash, vegetable broth, heavy cream, fresh thyme, salt, and black pepper to the pot. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
Use an immersion blender (or transfer the soup in batches to a regular blender) to puree the soup until smooth and creamy.
While the soup is simmering, prepare the horseradish cream. In a small bowl, mix the sour cream and prepared horseradish until fully combined.
Taste the soup and adjust seasoning with additional salt or black pepper, if needed.
Serve the soup hot. Top each bowl with a dollop of horseradish cream and sprinkle with freshly chopped chives for garnish.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 194 mg | 64% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 48.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4565 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
