2 lg. acorn squash (about 6 lbs.), seeds removed and cut in quarters
4 baking apples, peeled and cored
1/3 c. brandy
1 tbsp. curry powder
1 tsp. nutmeg
1 tsp. cinnamon
8 c. chicken stock
2 c. heavy whipping cream
8 baked apple slices - garnish

Place quartered squash and prepared apples in a baking dish and bake in 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; 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. Makes 6-8 servings.