Butternut Squash Soup with Lobster

submitted by butterflydog
from NY, US

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

Looking for a special Thanksgiving soup, try this recipe !

Cook squash with 2 Tbsp 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 Tbsp
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
Source: adapted from: Adobe grill, Chicago and Indianapolis

Serves 4 to 6.

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