Acorn Squash Soup with Brown Butter and Maple Yogurt

Ingredients

  • 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

Description

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