Gecko's Soup Recipe

1 lb. bacon diced
2 shallots diced
2 onions diced
15 lbs. butternut squash
1 lb. butter
2 cups brown sugar
10 apples, peeled and sliced
2 oz. butter
16 oz. maple syrup
3 qts. chicken stock, heated
2 qts. heavy cream, plus 1/2 gallon of milk
1/2 cup of Worcestershire sauce
1/2 cup Dijon mustard
Salt & pepper to taste
Tabasco sauce to taste

1. In large saute pan, render fat from bacon; add onions, shallots and cook until soft; reserve.

2. On sheet pan with parchment paper, pour mix of 1 lb. butter melted and 2 cups brown sugar onto split open and cleaned squash. Roast until tender.

3. Saute apples in 2 oz. butter until golden brown; add maple syrup. Cook 2-3 minutes longer.

4. Place squash, apples, onions, bacon, chicken stock and cream into a large stockpot. Stir well under low heat. Add Worcestershire sauce and Dijon mustard and seasonings, along with Tabasco.

5. In small batches, puree in blender until smooth. Finish with Tabasco infused creme fraiche.