Squash and Roasted Poblano Soup with Lobster

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


  • 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Roast garlic in papery skins over a dry pan until blackened in places. When cool, remove from paper and chop.
  5. Once squash is cooked, scoop out insides.
  6. 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.
  7. Puree onion/stock/squash mixture in a blender until smooth and return to pot.
  8. Heat puree, add the cream, and then add cumin, salt, pepper, and cayenne to taste. Just heat until everything is warmed through.
  9. Heat remaining butter in the microwave and toss with lobster.
  10. Ladle soup into bowls, top with buttery lobster, pepitas, and sour cream.

Serves 4

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