Butternut Squash And Lobster Soup Recipe

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Ingredients:

Serving

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
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

Directions:

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.
In another saucepot, melt 2 Tbs butter and cook thyme, garlic, bay leaf to extract flavors.
Add to squash along with lobster stock and peppers.
Bring to a boil, simmer about 20 to 25 minutes until squash is tender..
Remove thyme and bay leaf.
Carefully transfer mixture to a blender and blend smooth. Return mixture to pot and add heavy cream.
Divide cooked lobster meat in bowls and ladle on soup.
Garnish with thyme or epazote.
Note: Epazote is a aromatic herb seed used in Tex Mex Cooking

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	426.82 Kcal (1787 kJ)
Calories from fat	141.69 Kcal
		% Daily Value*
Total Fat	15.74g	24%
Cholesterol	145.69mg	49%
Sodium	407.16mg	17%
Potassium	1814.63mg	39%
Total Carbs	58.39g	19%
Sugars	10.94g	44%
Dietary Fiber	9.66g	39%
Protein	18.65g	37%
Vitamin C	99.2mg	165%
Vitamin A	5.4mg	181%
Iron	4.6mg	25%
Calcium	318.3mg	32%

Amount Per 100 g
Calories	56.7 Kcal (237 kJ)
Calories from fat	18.82 Kcal
		% Daily Value*
Total Fat	2.09g	24%
Cholesterol	19.35mg	49%
Sodium	54.09mg	17%
Potassium	241.05mg	39%
Total Carbs	7.76g	19%
Sugars	1.45g	44%
Dietary Fiber	1.28g	39%
Protein	2.48g	37%
Vitamin C	13.2mg	165%
Vitamin A	0.7mg	181%
Iron	0.6mg	25%
Calcium	42.3mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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