Butternut Squash And Lobster Soup |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Looking for a special Thanksgiving soup, try this recipe ! Source: adapted from: Adobe grill, Chicago and Indianapolis Ingredients:
1/4 cup butter |
4 lbs butternut squash, peeled and diced |
salt and pepper |
1 onion diced |
2 cloves garlic minced |
sprig of fresh thyme or epazote |
1 bay leaf |
3 cups lobster stock ( from the cooked lobster or use lobster bouillon paste instead ) |
2 chipolte peppers in adobe sauce or just use the chipoltes without sauce |
1/4 cup heavy cream |
1 1/2 lb cooked lobster to equal 8 to 10 oz of lobster meat |
Directions:
1. Cook squash with 2 Tbs butter in heavy duty skillet, season with salt and pepper , medium high heat, , turning until squash is caramelized but still firm, about 15 to 20 minutes.
2. In another saucepot, melt 2 Tbs butter and cook thyme, garlic, bay leaf to extract flavors.
3. Add to squash along with lobster stock and peppers.
4. Bring to a boil, simmer about 20 to 25 minutes until squash is tender..
5. Remove thyme and bay leaf.
6. Carefully transfer mixture to a blender and blend smooth. Return mixture to pot and add heavy cream.
7. Divide cooked lobster meat in bowls and ladle on soup.
8. Garnish with thyme or epazote.
9. Note: Epazote is a aromatic herb seed used in Tex Mex Cooking
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