PREPARATION: 10 min
COOKING: 30 min
1 cup chopped fresh lobster meat
3 cups cubed butternut squash
1 cup chopped onion
1 can/14 OZ coconut cream
1 tablespoon pressed garlic
3 tablespoons olive oil
pink salt and freshly ground pepper to taste.
In a big pan, heat olive oil. Add butternut squash and onion, cook and stir until light brown about 15-20 minutes.
Place the squash mixture into a blender or food processor. Cover and blend until smooth.
Place blended mixture to a pot.
Add the coconut cream, lobster meat and garlic.
Season with salt and pepper.
Bring the soup to a boil, cover the pot and reduce the heat to low.
Allow the soup to simmer for 10-15 minutes.