Bisque Di Zucca All' Aragosta Con Polpa Di Granchio (gluten Free) Recipe

Directions

1. 1

   Prepare the Base

   In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

2. 2

   Cook the Squash

   Add the diced butternut squash to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender, about 20 minutes.

3. 3

   Blend the Bisque

   Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, reserve some of the squash before blending and stir it back in afterward.

4. 4

   Finish the Bisque

   Stir in the heavy cream, chopped lobster tails, salt, black pepper, and nutmeg. Simmer for an additional 5 minutes to heat through.

5. 5

   Serve

   Ladle the bisque into bowls, and top each serving with a generous portion of jumbo lump crab meat and a sprinkle of fresh chives.