Roasted Butternut Squash Soup with Nova Scotia Lobster
Cooking Time:
0:25 (approx.)INGREDIENTS
7/8
cup (220 ml)
10% (half and half) cream
4
tsp (20 ml)
butter
2
lb (900 g)
butternut squash, seeded and diced
1
cooked lobster tail, for garnish (or you can substitute prawns)
1
tbsp (20 ml)
kirsch
1
onion, chopped
1
ds
salt, pepper and grated nutmeg, to taste
20
sli
toasted croutons, for garnish
7/8
cup (220 ml)
white wine
DIRECTIONS
- In a pan on the stovetop, cook the onion in the butter on low heat until soft, not browned.
- Add the squash and cook for five minutes. Remove squash and onions to a plate.
- Add white wine to pan to deglaze, and cook until reduced by half. Add milk and simmer for 25 minutes.
- Strain through a fine sieve.
- Add the cream, seasoning. Serve in bowls with the sliced lobster tail and croutons.
- Optional: If desired, add a tablespoon of kirsch to the soup to beat the winter chill.
