Acorn Squash Soup with Brown Butter and Maple Yogurt
|2 ||acorn squash, halved, seeds removed|
|8 tbsp. (1 stick each) ||unsalted butter|
|1 tbsp. ||non-fat milk solids|
|1 cup ||heavy cream|
|1/2 cup ||whole milk|
|1/2 cup ||thick (Greek-style) yogurt|
|2 tbsp. ||maple syrup|
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