Ever since Thanksgiving, I’ve been wanting to make more soups with squash. I brought back my immersion blender from Los Angeles and I have been using it like crazy. I’m having a soup day today and a soup week this week BECAUSE New York is getting cold and I just want to stay in my warm room! Look forward to more recipes coming soon!
This soup makes about 5 portions for a big appetizer/small lunch.
[100% organic & wild lobster]
For the Lobster
- Lobsters (1 per person)
Boil/steam the lobsters for 12-15 minutes. Remove from pot and let it rest. Take out meat and save shells for later use (i.e. stock making). Keep meat warm.
For the Soup
- 2 TBS butter
- 1 yellow onion, sliced
- 4 garlic cloves, smashed
- 1½ – 2 lbs butternut squash, peeled, seeded, and cut into ½-inch cubes
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 chicken bouillon cubes
- 8 saltine crackers, crushed
- Salt and freshly ground white pepper
- 1 cup heavy cream
- Chives, finely chopped
In a pot, on medium heat, melt the butter and cook the onions until translucent. Add in the smashed garlic cloves and cook for a few minutes. Add squash, carrots, celery, broth, and enough water to cover. Add in the chicken bouillon cubes and bring to a boil. Simmer for 20-30 minutes or until squash is very tender.
Add in the saltine crackers and then purée the soup using a blender (be careful) or immersion blender and keep warm, covered.
When ready to serve, bring soup to a simmer, season with salt and pepper, and add in heavy cream to give the soup some body. Then mount lobster in serving bowl. Garnish with chopped chives and serve with toasted baguette slices immediately.