Acorn Squash Soup

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 4 medium acorn squash
• 4 baking apples, peeled cored and chopped (or pears!)
• 1/3 cup brandy
• 1 tablespoon curry powder
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 8 cups chicken stock
• 2 cups heavy whipping cream

Recipe

• 1 cut each acorn squash in half and scoop out seeds.
• 2 place squash and apples in a microwave safe casserole with about 1/2 cup of water to steam, cover tightly with plastic wrap, and microwave about 8 minutes or until fork tender. (may need to be done in batches).
• 3 allow the squash to cool slightly, then scoop out flesh, leaving about 1/2 inch in the bowls.
• 4 if you're not using the shells, simply quarter squash, then steam with the apples. allow squash to cool, then peel and discard skin.
• 5 in a large blender or food processor, puree the squash and apples until smooth, about 1 minute. if more liquid is needed, add some of the stock while blending.
• 6 pour the brandy into a 5 quart kettle.
• 7 ignite with a flame and cook over medium heat until flame dies (or until your father-in-law panics and throws the lid on it.).
• 8 add the squash puree, curry powder, nutmeg, cinnamon, and stock.
• 9 cook until reduced by two thirds, about 45 minutes.
• 10 add cream and bring to a simmer over medium heat.
• 11 serve in prepared shells, garnished with additional cream, sprinkled nutmeg, and a baked apple slice.