Recipe

Butternut Squash And Lobster Soup Recipe

	Midgelet / All my dishes 1 year, 2 months ago Looking for a special Thanksgiving soup, try this recipe ! Source: adapted from: Adobe grill, Chicago and Indianapolis Prep:20m Cook:50m Servings:4	Midgelet
	soups squash butternut lobster cream restaurant

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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

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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