Acorn squash soup with toasted walnut butter

Acorn squash, small	4 pounds
Butter, unsalted, room temperature	1 tablespoon
Bacon, finely chopped	2 slices
Onion, yellow, large, chopped	1
Chicken broth	6 cups
Walnut halves	¼ cup
Walnut oil	2 teaspoons
Sugar	large pinch
Salt
Pepper, freshly ground
Butter, unsalted, room temperature	2 tablespoons
Cream, heavy	¼ cup
Nutmeg, freshly grated	Pinch
Orange juice, fresh	¼ cup

1. Preheat the oven to 375°F; lightly oil a baking sheet.
2. Cut each squash in half through the stem end, and place, cut side down, on the baking sheet.
3. Bake until easily pierced with a knife, about 45 minutes. (Keep the oven on!)
4. Cool enough to handle, and then scoop out and discard the seeds.
5. Spoon the flesh into a bowl; set aside.
6. In a Dutch oven, melt the 1 tablespoon butter over medium heat.
7. Add the bacon and onion, and sauté until the onion is soft, about 10 minutes.
8. Raise to heat to high, add the squash and broth, and bring to a gentle boil.
9. Reduce to medium heat and simmer, uncovered, until the squash is very soft, about 30 minutes.
10. In a small bowl, toss together the walnuts, oil, sugar, salt, and pepper; spread on a baking sheet.
11. Toast until golden brown, about 5 to 7 minutes; let cool, and then finely chop.
12. In a small bowl, using a fork, mash together the walnuts and butter.
13. Season with salt and pepper.
14. Spoon out onto a piece of plastic wrap, and shape into a log about 1-inch thick; refrigerate until serving.
15. Remove the soup from the heat, and let cool slightly.
16. Working in batches, purée in a blender until smooth.
17. Return to a clean saucepan over medium-low heat.
18. Add the cream, nutmeg, and orange juice; taste and adjusting seasonings as needed.
19. Serve warm, garnished with a slices of the walnut butter.

Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.