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1
Rub the squash with a bit of vegetable oil and bake on a sheetpan at 400u00b0F until fully tender and the flesh is quite browned and caramelized. Scoop out the flesh and discard the skin.
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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.
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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.
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4
Taste and adjust, adding salt or lemon juice as needed. We'll adjust the consistency just before serving.
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5
Combine the yogurt and maple syrup.
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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.
