Seriously Meatless: Acorn Squash Soup With Brown Butter And Maple Yogurt Recipe
- 2 medium acorn squash, halved, seeds removed
- vegetable oil
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon non-fat milk solids
- juice of 1/2 lemon
- 1 cup heavy cream
- 1/2 cup whole milk
- Salt
- 1/2 cup thick (Greek-style) yogurt or creme fraiche
- 2 tablespoons maple syrup
- Chives, minced
- Rub the squash with a bit of vegetable oil and bake on a sheetpan at 400u0b0F until fully tender and the flesh is quite browned and caramelized. Scoop out the flesh and discard the skin.
- Meanwhile, in a small saucepan, melt the butter over very low heat and stir in the non-fat milk solids. Allow to cook slowly, stirring occasionally, until the milk solids are dark brown and the butter has a delicious, nutty smell. Allow to cool, leaving the solids in until you are ready to puree the soup, then strain them out.
- In a blender or food processor, puree the squash with the brown butter, lemon juice, cream, milk, and 1 1/2 teaspoons of salt. Add a little water as needed to get it to puree, then let it run for several minutes to really get it smooth. Strain through a coarse sieve and then a fine sieve or chinois.
- Taste and adjust, adding salt or lemon juice as needed. We'll adjust the consistency just before serving.
- Combine the yogurt and maple syrup.
- When you are ready to serve the soup, reheat it and then dilute with water if needed to reach a pleasing consistency. You don't want to dilute much before heating because it will thin as it warms up. Serve in cups or bowls, garnished with a dollop of the maple yogurt and a sprinkle of chives.
acorn, vegetable oil, butter, nonfat, lemon, heavy cream, milk, salt, maple syrup, chives
Taken from www.seriouseats.com/recipes/2009/10/acorn-squash-soup-with-brown-butter-maple-yogurt-recipe.html (may not work)