Acorn Squash soup with curry cream
6 lbs of acorn squash, seeded
1/2 cup diced pancetta
2 medium onions, chopped
1 red apple, peeled, cored, and chopped
1 tsp ground allspice
1/2 tsp ground cloves
9 cups chicken broth
salt and pepper
2 tbsp curry powder
1 container sour cream
Heat oven to 400. Line baking sheet with foil, then spray with nonstick cooking spray.
Place squash cut side down; bake until tender, about 45 minutes. Cool, then scoop flesh from skin.
Cook pancetta over medium heat until slightly crisp. Stir in onion, apple, allspice and cloves; cook until onion is tender, about 6 minutes.
Stiff in squash and 5 cups of broth. Simmer over medium heat for 20 minutes.
Working in batches, puree soup in food processor until smooth. Return to saucepan.
Over medium heat, whisk in remaining broth and simmer until well heated. Season with salt and pepper.
Toast curry in a skillet over medium heat until fragrant, about 1-2 minutes. Stir in sour cream.
To serve, top soup with cream.