Sunday, January 23, 2011

Acorn Squash Soup with Curried Apples

Recipe from: Grace Howaniec, Encore Wisconsin. This recipe is actually from Chef Peter Baldus of the Red Circle Inn in Nashotah, WI

Servings: 6
Preparation Time: 1 hour
Start to Finish Time: 1 hour-2 hours

A perfect pureed soup for fall. Mike, Claire and I use to eat at a restaurant in Presque Isle, Wisconsin called the Carlin Club. The wonders at that time made an amazing squash soup. I have been looking for a recipe that is similar. This is not exactly the same but very close.

2 large acorn squash (about 6 pounds), seed removed and cut into halves or quarters
4 large, firm apples, peeled and cored
1/4 cup brandy
1 Tablespoon curry powder
1 teaspoon nutmeg
1 teaspoon cinnamon
8 cups chicken stock
2 Cups heavy cream
8 baked apples slices - garnish

Placed quartered squash and prepared apples in a baking diah and bake in a preheated 350 degree oven for 30 minutes or until
both are tender. When squash is cool enough to handle, remove the squash meat from the skins, discard the skins. In a food
processor bowl fitted with a metal blade, puree the squash and apples together until smooth, 1 minute. Can use a blender in
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 the mixture is reduced by two thirds, about 45
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 that 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.

Serving Ideas: This is great even without the curried apple garnish

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