This Cream of Butternut Squash and Roasted Poblano Soup with Lobster surprises with a unique twist on a typical poblano soup. The lobster amps up the soup base for an all-in experience!
Brought to you by home chef Elizabeth Van Orden
Servings: 4
Ingredients:
- 1 lb of Legal Sea Foods Lobster Meat
- 1 butternut squash, split and seeded
- 6 T butter
- 1 poblano pepper
- 4 cloves of garlic
- 1 medium white onion, diced
- 1 T olive oil
- 4 cups chicken stock
- 1/2 cup heavy cream
- 1/2 tsp cumin
- Cayenne to taste (depending on heat of poblano)
- Pepitas and crema/sour cream to garnish
- Salt and pepper to taste
 Instructions:
- Preheat oven to 400 degrees.
- Brush fleshy side of squash with 1T melted butter and bake, face down, on a parchment-lined cookie sheet for about 45 minutes to an hour or until soft to the touch.
- Fire-roast the poblano chili pepper over burner (if you have an electric stove, you will need to do this before you bake the squash under a broiler) until skin is completely black. Wrap blackened pepper in plastic wrap and set aside until cool enough to handle. Then rub off burned skin. Stem, seed, and chop pepper.
- Roast garlic in papery skins over a dry pan until blackened in places. When cool, remove from paper and chop.
- Once squash is cooked, scoop out insides.
- Sautee onion in olive oil in medium pot until translucent. Add garlic and poblano and sauté until fragrant (about 1 minute). Then add squash and cover with chicken stock. Cook over medium heat for 10-15 minutes.
- Puree onion/stock/squash mixture in a blender until smooth and return to pot.
- Heat puree, add the cream, and then add cumin, salt, pepper, and cayenne to taste. Just heat until everything is warmed through.
- Heat remaining butter in the microwave and toss with lobster.
- Ladle soup into bowls, top with buttery lobster, pepitas, and sour cream.
