Buternut Squash Soup With Lobster |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ready for Fall recipes?, and using butternut sqaush, consider for Thanksgiving. Source: adapted from: Adobe grill, Chicago and Indianapolis for this delcious soup with butternut sqash and lobster. 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.
7. Return mixture to pot and add heavy cream.
8. Divide cooked lobster meat in bowls and ladle on soup.
9. Garnish with fresh thyme or epazote.
10. Note: Epazote is a aromatic herb seed used in Tex Mex Cooking
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