|
1. Cut squash in half lengthwise and remove seeds and strings |
| 2. Place a teaspoon
of butter, a pinch of salt and 1 tablespoon of brown sugar in the
center of each half. |
| 3. Roast squash in a
375 degree oven on a pan lined with foil for about 1 hour. |
| 4. To make the
butter, cut the two sticks of butter into small cubes and place in a
saucepan over very low heat. Allow all the butter to melt, around
7-10 minutes. While the butter is melting put ice and water into a
bowl that is wider than the saucepan holding the melting butter |
| 5. When the butter is
almost melted, turn up the heat to medium-high and get butter to
boil. As it boils, it will foam and rise. Once the foaming subsides
the butter turns a brownish color, place the sauce pan in the ice
bath for 2 minutes. Slowly pour off the golden brown butter leaving
behind the dark milk solids in the bottom of the pan. Set aside |
| 6. Allow the squash
to cool once it comes out of the oven. Scrape the squash out of its
skin and transfer to a food processor. Collect any liquid that may
have leaked out of the squash and put it into the food processor as
well. |
| 7. Puree the squash
in the food processor while slowly adding the vegetable stock. With
the processor still running, drizzle in the brown butter. |
| 8. Add the remaining
ingredients and pulse to combine. You may adjust the seasoning by
adding more lemon juice, salt or vinegar as necessary. |
| 9. Heat the soup, but
don't bring to a boil. Serve in small portions with lemon wedges. |
Gourmet: Soup Recipe Index