Butternut Squash Soup with Lobster

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Submitted by GodsMullet

This recipe was part of the second place entry Zucchini Ravioli, Butternut Soup, and Pumpkin Fritters for Iron Chef SA 3:Battle Squash

Ingredients:

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  • 1 Large Butternut Squash
  • 1 small Onion
  • 5 cloves Garlic
  • 2 Yams
  • 1 quart Chicken Stock
  • 1/2 cup Heavy Cream
  • 1 Lobster Tail (cooked and broken in chunks)
  • 4 stalks Dill
  • 3 Tbsp Olive Oil

Method

Peel the yams and squash and chop into chunks. Roughly chop the garlic and onion.

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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.

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Add the squash, yams and stock. Simmer for about 40 minutes or until soft. Let cool for 30 minutes.

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Puree the soup in a blender, adding the cream slowly, and return to a pot. Simmer until hot.

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Serving

Blend the dill and oil together. Garnish with lobster and dill oil.

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