Butternut Squash Soup Recipe

Preheat and cut

Preheat oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out seeds, then peel and cut into 1-inch cubes. Spread cubes on a rimmed baking sheet.

Toss squash with 1 tablespoon of the butter (from Soup Base) and a pinch of salt and pepper. Roast on the middle rack for 25–30 minutes, turning once, until edges are caramelized and flesh is tender. Remove and set aside to cool slightly.

While squash roasts, heat remaining 1 tablespoon butter in a large heavy pot over medium heat. Add diced onion and cook, stirring occasionally, until translucent, about 6–8 minutes.

Add minced garlic, diced carrot, and diced granny smith apple (the one listed in Soup Base). Cook 3–4 minutes until fragrant and the apple begins to soften.

Stir in vadouvan and ground cumin and cook 30–45 seconds to bloom the spices.

Add the roasted squash to the pot along with the stock. Bring to a gentle simmer, then reduce heat and simmer 10 minutes to meld flavors and ensure all vegetables are tender.

Use an immersion blender (or transfer in batches to a blender) and purée the soup until very smooth. Return to the pot and stir in heavy cream. Warm gently — do not boil — and season with salt and black pepper, tasting and adjusting as needed. If the soup is too thick, add up to 1/2 cup more stock to reach desired consistency.

If lobster is refrigerated and not warm, warm it briefly: heat 1 tablespoon unsalted butter in a small skillet over medium-low heat. Add lobster meat and gently warm for 1–2 minutes until just heated through — avoid overcooking. Stir in lemon juice and chives, then remove from heat.

Toss apple matchsticks with the 1 teaspoon olive oil and a light pinch of salt to keep them crisp and prevent browning. Keep separately until plating.

If using crispy shallots, have them ready to sprinkle on top for texture.

Ladle soup into warmed bowls. Divide warmed lobster evenly among bowls (about 2 oz per serving if serving 4). Arrange a small nest of apple matchsticks on top or to the side of the lobster for brightness and crunch.

Drizzle about 1 tablespoon of heavy cream swirl per bowl if desired, sprinkle minced chives and a few crispy shallots. Finish with a few grinds of black pepper and a tiny pinch of vadouvan (optional) for aromatic accent.

Serve immediately with crusty bread.