It’s the second day of summer, the high-temperature today will be 91 degrees. I know it’s hot outside, but I love soup. I will enjoy my day with a good book and a bowl of soup, I just started reading Unstoppable by Cindy Trimm.

BUTTERNUT SQUASH SOUP

3 lbs. butternut squash, peeled, seeded, and cut into 1-inch cubes, 1 cup carrots, peeled and cut into 1-inch cubes, 2 T. garlic oil, 3 T. salted butter, 1 cup yellow onions, sliced, 4 large garlic cloves, minced, 4 cups lobster claw broth, 2 sprigs fresh thyme, 1 bay leaf, 2 green onions, 1 cup heavy whipping cream, 1/4 cup sour cream, 2 T. cream cheese, 1/4 tsp. maple syrup, 1/8 tsp. nutmeg, 8-10 lobster claws.

Add the lobster claws to a pot with 1 small white onion, 2 garlic cloves, 1 celery stalk, 2 teaspoons sea salt, 1 teaspoon white pepper, 2 bay leaves, 2 cups dry white sparkling wine, 4 cups water, and 1 carrot, bring to a rapid boil, reduce heat to a simmer and cook for 20-25 minutes, turn off remove claws.  Drain broth set aside. When the claws are cooled crack open and remove meat. Preheat the oven to 425 degrees.  Lightly grease a cookie sheet with shortening, add the cut up squash and carrots to a cookie sheet and bake until browned and fork-tender. Toss the squash and carrots at least 2 times to ensure they are evenly browned.  This process takes approximately 35-40 minutes. Remove from the oven and set aside. Now we are gonna brown the butter.  Add the butter to a heavy saucepan, heat over medium until the butter starts to brown.  Add the onions, lower the temperature, and cook until the onions are translucent.  This takes 7-10 minutes. Add the squash, carrots, and garlic to the skillet.  Pour approximately 1/4 cup of the stock onto the cookie sheet scrap up browned pieces into the skillet.  Add the remaining stock, cream cheese, maple syrup, nutmeg, thyme, bay leaf, and green onions to the saucepan, turn up the heat and cook until the squash and carrots are very soft. Discard the thyme, bay leaf, and green onions.  Pour the squash mixture into the blender and pulse until smooth.  Add sour cream and 1/2 cup cream pulse until smooth and well combined.  Pour the soup back into the saucepan, taste, add salt, white pepper, and cayenne pepper to taste, warm up.  Pour into a warm soup bowl, garnish with a dollop of whipped heavy cream and a lobster claw.