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Café Sebastienne Winter Squash Soup with Horseradish Cream: Submitted by: Meg Martin | Date Added: 8 Mar 2013
Listed in: Soups, Stews, and Chowders
Ingredients

SOUP
8 cups Butternut squash
Onions
Celery
Garlic
Olive oil/butter
1 cup white wine
6 cups vegetable stock
Fresh basil
Salt & pepper to taste
Swiss cheese
Horseradish cream
Bacon

HORSERADISH CREAM SAUCE
1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Cooking Instructions

THIS IS IN THE TEST KITCHEN.

Café Sebastienne at the Kemper Museum has some of the best food in KC. We've never been disappointed. My wife and I celebrated our fortieth anniversary (of meeting each other) there tonight. It was all amazing but the most amazing was this soup. On leaving we were raving about it with the receptionists and asked if they knew what was in it. One went back to get the recipe, as best she could, scribbling with a pencil on the wall on a scrap of paper. These are the notes. We'll work on the amounts as we go. The key we were told is the horseradish sauce.—Bob



SOUP
1) Roast the squash until soft.

2) Sauté onions, celery and garlic in olive oil. Add white wine, let reduce a bit. Add vegetable stock and squash. Purée. Then let the mixture bubble until reduced to your desired thickness. Season with salt, pepper, fresh basil and Swiss cheese.

3) Swirl with horseradish cream. Garnish with 1 tsp. chopped bacon.


HORSERADISH CREAM SAUCE
1) Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Horseradish sauce based on Food Network recipe Horseradish Cream Sauce.

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