ACORN PUMPKIN SOUP with FRANGELICO CREAM
Serves 8

Ingredients:
2 Tablespoons                  unsalted butter
1 Tablespoon                    Spanish olive oil
1 ounce                          chopped garlic
2 ounces                         chopped shallots
1 pound                          acorn squash, peeled, ¼’ diced
1 pound                          pumpkin, peeled, ¼’ diced
½ pound                         green apple, peeled, small dice
¼ cup                            apple brandy (or regular brandy will work)
6 cups                            vegetable stock
3 sprigs                          fresh thyme
salt and white pepper         to taste

For Cream:
½ cup                             Frangelico
¼ cup                             heavy cream
Fresh herbs, for garnish      (thyme, parsley, sage)

8 each                           Acorn squash, tops cut, cleaned and roasted

Directions:
In a 6-quart pan, over medium high heat, add butter, oil, garlic, shallots, acorn, pumpkin and apples and cook, stirring often, until squashes and apples turn golden in color. (Be careful not to burn the garlic and shallots). Add brandy and reduce by half then add stock and fresh thyme. Cover and bring to a boil. Reduce heat and simmer until squashes are tender when pierced.

Remove from heat and transfer to a blender. Do not fill the blender more than half way, doing it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender. Be very careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. Add salt and pepper to taste.

Ladle into cooked acorn squash bowls and place in a 350-degree oven for about 15 minutes to serve. Add Frangelico cream on top and garnish with herbs and serve.

Photo: Studio West Photography