Buternut Squash Soup With Lobster
From midgelet 15 years ago
- 25 minutes to make
- Serves 6
oops, I posted this eons ago, but here again if anyone missed this- sorry for repeat, guess Lobster on my mind:)!! 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 shopping list
- 4 lbs butternut squash, peeled and diced shopping list
- salt and pepper shopping list
- 1 onion diced shopping list
- 2 cloves garlic minced shopping list
- sprig of fresh thyme or epazote shopping list
- 1 bay leaf shopping list
- 3 cups lobster stock ( from the cooked lobster or use lobster shopping list
- Bouillon paste instead ) shopping list
- 2 chipolte peppers in adobe sauce or just use the chipoltes without shopping list
- sauce shopping list
- 1/4 cup heavy cream shopping list
- 1 1/2 lb cooked lobster to equal 8 to 10 oz of lobster meat shopping list
How to make it
- 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 fresh thyme or epazote.
- Note: Epazote is a aromatic herb seed used in Tex Mex Cooking
People Who Like This Dish 1
- herby Albany, NY
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
never heard of this combo but it's unique for sure!
herby
in Albany loved it
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "