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home > recipes > soups > butternut squash soup with lobster
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 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 Source: adapted from: Adobe grill, Chicago and Indianapolis Serves 4 to 6.

Butternut Squash Soup with Lobster


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keyword: butternut
keyword: squash
keyword: lobster
recipes for soups
recipes by butterflydog
Email Address:
(posted November 2, 2006)

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 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

Source: adapted from: Adobe
grill, Chicago and Indianapolis

Serves 4 to 6.



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