Acorn Squash Soup

I made this for the first time for Christmas dinner '07, and it was a huge hit. I served it in the squash shells, and even the kids ate it up. We actually made it with pears instead of apples, since my sister is allergic to apples, so submit any substitutions you make as well! (Adapted from Cooks.com)

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 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

Directions

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.