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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic to the pot and sauté for an additional minute until fragrant.

Step 6

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.

Step 7

Use an immersion blender (or transfer the soup in batches to a regular blender) to puree the soup until smooth and creamy.

Step 8

While the soup is simmering, prepare the horseradish cream. In a small bowl, mix the sour cream and prepared horseradish until fully combined.

Step 9

Taste the soup and adjust seasoning with additional salt or black pepper, if needed.

Step 10

Serve the soup hot. Top each bowl with a dollop of horseradish cream and sprinkle with freshly chopped chives for garnish.

Nutrition Facts

Serving size	(2310.8g)

Amount per serving	% Daily Value*
Calories	1840.2

Total Fat 116.5g	0%
Saturated Fat 48.2g	0%
Polyunsaturated Fat 14.9g
Cholesterol 193.5mg	0%
Sodium 4992.0mg	0%
Total Carbohydrate 182.2g	0%
Dietary Fiber 44.0g	0%
Total Sugars 48.9g
Protein 31.6g	0%

Vitamin D 2.6IU	0%
Calcium 719.1mg	0%
Iron 11.1mg	0%
Potassium 4565.1mg	0%

*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.

Source of Calories

Fat: 55.1%

Protein: 6.6%

Carbs: 38.3%