Butternut Squash Soup with Lobster

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

Step 1:

Peel the yams and squash and chop into chunks. Roughly chop the garlic and onion.

Step 2:

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.

Step 3:

Add the squash, yams and stock. Simmer for about 40 minutes or until soft. Let cool for 30 minutes.

Step 4:

Puree the soup in a blender, adding the cream slowly, and return to a pot. Simmer until hot.

Step 5:

Blend the dill and oil together. Garnish with lobster and dill oil.