Butternut Squash and Lobster Soup
From midgelet 15 years ago
- 50 minutes to make
- Serves 4
Looking for a special Thanksgiving soup, try this recipe ! Source: adapted from: Adobe grill, Chicago and Indianapolis
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 Bouillon paste instead ) shopping list
- 2 chipolte peppers in adobe sauce or just use the chipoltes without 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 thyme or epazote.
- Note: Epazote is a aromatic herb seed used in Tex Mex Cooking
The Rating
Reviewed by 4 people-
Sounds delicious! FIVE :+D
chefelaine
in Muskoka loved it
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Now, this is really special! Good recipe Midge- keeper!
elgab89
in Toronto loved it
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Yummy soup, and really appropriate!
juels
in Clayton loved it
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