2 pound carrots – peeled and sliced
1 med. to lrg. butternut squash(sliced in two, baked at 350 until soft and easy to scrape out.This can be done the day before.)
1 med. onion
1 T. extra virgin olive oil
1 or 2 T. of horseradish, to taste.
1 C. of half and half cream
Fresh ground black pepper
Fresh lemon peel
Boil carrots in 3qts water until very tender. Drain and reserve half of the liquid.
Saute onion in olive oil until translucent. In a food processor, puree carrots, squash and onions together. You may have to do this in portions, depending on the size of your processor. Add puree to reserved water, stirring to blend, and bring to simmer stage. Add horseradish to taste. The result should be mild to moderately hot. In the last 5 minutes of simmering, lower heat and add up to 1 c. of Half and half, blending well. Garnish with a lemon twist. Total cooking time: 45 to 50 minutes – squash should cook at least 45 minutes to an hour at 350 degrees, unattended.
Total prep time: 20 minutes.