Apple Brandy Acorn Squash Soup

Place quartered squash and prepared apples in a baking dish and bake in preheated 350 degrees F oven for 30 minutes or until both are tender. When squash is cool enough to handle, remove the squash meat from the skins, discarding skins.

In a food processor bowl fitted with a metal blade, puree the squash and apple together until smooth, about 1 minute.

Pour the brandy in a 5 quart kettle, ignite the brandy with a flame and cook over medium heat until the flame dies. Add the squash puree, curry powder, nutmeg, cinnamon and chicken stock. Cook until mixture is reduced by two-thirds, about 45 minutes.

Add cream and bring mixture to a simmer over medium heat. To serve soup, garnish with a baked apple slice sprinkled with additional curry or serve in an acorn squash shell which has been baked and scraped out leaving 1/2 inch of squash meat to support the skin. This may be made ahead, refrigerated and gently reheated.