Roasted Butternut Squash Soup with Brown Butter

Preheat oven to 375°. Line a small sheet pan with foil. Cut the squash in half lengthwise and remove the seeds and strings with a spoon. Place the squash, cut side up, on the pan. Place a teaspoon of butter, a pinch of salt and a tablespoon of brown sugar into the center of each half. Roast until completely soft, about 1 hour. Cover with foil if squash gets too brown. Let squash cool.

While the squash is baking, make the brown butter. Cut the butter into small cubs and place in a small saucepan over low heat until the butter is compltely melted, about 7 minutes. While the butter is melting, put ice and water into a bowl that has a diameter larger than that of the saucepan holding the butter. When the butter is almost all melted, turn up the heat to medium-high and allow the butter to boil. As it comes to the boil, the level of the butter will rise slightly and it will begin to foam. When the foam begins to subside and the butter takes on a golden hazelnut color, about 5 minutes, remove the saucepan from the heat and place the bottom of the pan in the ice bath for 2 minutes, to prevent the butter from burning. Slowly pour off the golden brown butter, leaving behind the dark milk solids in the bottom of the pan. Set aside.

To make the soup: scrape the squash out of the skins and transfer to a food processor. (Add all liquid that may have leaked out of the cavity of the squash). Purée while slowly adding the vegetable stock. With the machine still running, slowly drizzle in the brown butter.

Add the cayenne, cinnamon, nutmeg, allspice, vinegar, lemon juice and 1/2 teaspoon salt and pulse to combine. Taste, adding more salt, lemon juice or vinegar as necessary. Heat the soup over medium heat, but do not bring the soup to a hard boil or the emulsion will break. Serve hot in small portions.