Fall Recipes: Roasted Pumpkin Soup

Adapted from Kenji López-Alt's recipe, Roasted Pumpkin Soup With Brown Butter and Thyme.

• 1 medium kabocha squash, about 4 1/2 pounds total
• Olive oil, salt and freshly ground black pepper
• 1tsp thyme
• 6 tablespoons (3/4 stick) unsalted butter
• 2 onions
• vegetable or chicken stock (low sodium if store bought)
• 2 bay leaves
• 1 tablespoons maple syrup
• 1 tablespoon lemon juice

1. Adjust oven rack to lower-middle position and preheat oven to 375°F. Split pumpkins in half with a heavy chef's knife or cleaver. Scoop out the seeds and discard or save for another use. Rub flesh with olive oil, salt, and place cut-side-down on a lightly oiled baking dish and place in oven. Roast until completely tender, flipping halfway through cooking, 1 to 1 1/2 hours total. Remove from oven and let rest until cool enough to handle.
2. Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add stock, half of the thyme and maple syrup and bring to a simmer.
3. Using a large spoon, scoop flesh out of pumpkin and add it to the pot. Discard stem and skins. Let simmer for 15 minutes longer, then remove bay leaves and discard.
4. Purée soup in a blender in batches until completely smooth, straining through a fine mesh strainer to catch any particles or fibers. Season soup to taste with salt and pepper.
5. Before serving, heat remaining four tablespoons butter in a small skillet over medium heat, swirling constantly, until foam subsides and butter takes on a deep brown color with a nutty aroma, about 1 minute. Add the lemon juice, the rest of the thyme and season brown butter to taste with salt.
6. Serve: Ladle soup into serving bowls and add a light drizzle of brown butter.