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

1. 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.
2. 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.
3. 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.
4. Taste and adjust, adding salt or lemon juice as needed. We'll adjust the consistency just before serving.
5. Combine the yogurt and maple syrup.
6. 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)