by Marielle Elise

Created on: November 11, 2009   Last Updated: November 15, 2009

Our most beloved Thanksgiving dishes are often associated with comfort. They are hearty, seasonal recipes that fill our homes with warmth and the aroma of good food, friends, and family. Many are traditional staples that we just can't imagine missing from our holiday feasts. However, there is something to be said for adding exciting new recipes to our Thanksgiving tables. You never know when you may happen upon a new holiday tradition!

Butternut squash is certainly an autumn favorite. Its creamy texture and golden flavor lend themselves well to a wide variety of seasonal recipes, from soup to ravioli to the more traditional baked varieties. This recipe is for a classic bisque with a twist: It melds the smoky bite of chipotle with the creamy goodness of lobster, all wrapped up in a smooth butternut squash base.

Smoky Butternut Bisque

Ingredients:

1/4 cup butter

4 lbs butternut squash, peeled and diced

salt and pepper

1 onion diced

2 cloves garlic minced

sprigs of fresh thyme

1 bay leaf

3 cups lobster stock (from cooked Lobster preferred, or substitute Lobster Bouillon)

2 chipotle peppers in adobo sauce

1/4 cup heavy cream

1 1/2 lb cooked lobster (equal to 8-10 oz Lobster meat)

Cook squash with 2 Tbs butter in heavy duty skillet over medium high heat, turning until squash is caramelized but still firm, about 15 to 20 minutes. Season to taste with salt and pepper. In another saucepan, melt 2 Tbs butter and cook onion, garlic, thyme, and bay leaf to extract flavors. Add to squash along with lobster stock and peppers. Bring to a boil, simmer about 20 to 25 minutes until squash is tender. Remove thyme and bay leaf. Carefully transfer mixture to a blender and blend until smooth. Return mixture to pot and add heavy cream. Divide cooked lobster meat in bowls and ladle on soup. Garnish with fresh thyme.

Serves 4-6.

Variations:

For ease in preparing recipe, pre-cut frozen squash may be used.

Shrimp or crab may be used in addition to (or substituted for) lobster meat, although lobster stock is essential to flavor of recipe.

Epazote (a native South/Central American herb) may be used in place of thyme for authentic flavoring.

For a lighter recipe, do not add heavy cream directly into pot. Keep cream separate, and allow guests to add a splash to their individual bowls as desired.

Amount of chipotle used may be lessened if a milder degree of spice is desired.

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