Friday, November 21, 2008

Butternut Squash & Lobster Soup

It's winter in Chicago for sure. Today is a cold and windy day so I'm going to make some lobster soup for this weekend! This is one of my favorite fall soups of all time. It just seems to warm you all the way to the bone.

  • 2 Large Butternut Squash
  • 2 small Onion
  • 10 cloves Garlic
  • 4 Yams
  • 2 quart Chicken Stock
  • 1 cup Heavy Cream
  • 1 Lobster Tail (cooked and broken in chunks)
  • 4 stalks Dill
Peel the yams and squash and chop into chunks. Roughly chop the garlic and onion. In a large stockpot, sweat the garlic and onions (add a couple drops of oil to the pan and spread it; then over low heat and covered, let the onions and garlic cook in their own juices until soft. Add the squash, yams and stock. Simmer for about 40 minutes or until soft. Let cool for 30 minutes. Puree the soup in a blender, adding the cream slowly, and return to a pot. Simmer until hot. Blend the dill and oil together. Garnish with lobster and dill oil.
Source:Squash Soup

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