Difference between revisions of "Butternut Squash Soup with Lobster"
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| − | [[category:GodsMullet's Recipes]][[category:Squash]][[category:Lobster]][[category:Soup]] | + | [[category:GodsMullet's Recipes]][[category:Squash]][[category:Seafood]][[category:Lobster]][[category:Soup]] |
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Submitted by [[:category:GodsMullet's Recipes|GodsMullet]] | Submitted by [[:category:GodsMullet's Recipes|GodsMullet]] | ||
Latest revision as of 05:56, 17 December 2007
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
Contents
Ingredients:
- 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.
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.
Serving
Blend the dill and oil together. Garnish with lobster and dill oil.
