1 medium-sized butternut squash
2 cloves garlic
1 medium-sized yellow onion
3 branches of celery
2 medium-sized carrots
4 Tbsp vegetable oil
3 1/2 qts lobster stock
2 tsp ground cinnamon
1/2 quart heavy cream
1/4 cup sherry vinegar
Salt to taste
 Peel butternut squash, carrots, onions and cut all the vegetables in a medium-sized dish—doesn’t have to be perfect.
 Preheat a large soup pot, add vegetable oil.
 Sauté the vegetables for 3 minutes, till they get a nice golden-brown.
 Add lobster stock and whole lobsters.
 Add cinnamon, as well as salt pepper to taste.
 Cooking time is about 30-40 minutes, until veggies are soft enough to puree.
 Add heavy cream and sherry vinegar, then remove the lobster and pick the meat.
 Place in blender of VitaMix.
 Remember, if you blend while hot, start the blender on a slow speed. Add lobster stock, as needed.
Recipe Courtesy Sodel Concepts