Butternut & Acorn Squash Bisque w/crab and lobster

What you need:

1 butternut squash, peeled and cubed

1 acorn squash, halved and de-seeded

2 yellow onions, roughly chopped

2 carrots, unpeeled, rough chop

heavy cream, 1 c

butter, 1/4 lb

vermouth or white wine

olive oil, 2 tbsp

1 lb crab meat (king, snow, dungeness etc...), cooked and de-shelled

1lb lobster meat, cooked and de-shelled

vegetable stock, 1 qt

scallions, 1c, thin slice

dark brown sugar, to taste

fresh ground cinnamon, to taste

s&p to taste

What to do:

-On medium heat in a medium-sized pot, heat olive oil and melt butter

-Add onions, butternut squash, carrots and s&p. Cook ingredients until squash is fork tender, deglazing pan every-so-often with vermouth or white wine. When squash is cooked half way, add 1c vegetable stock.

-pre-heat oven to 450 degrees. Place halved and de-seeded acorn squash face down in a glass pyrex casserloe dish with 4c water. Place in oven and cook until fork-tender. Once cooked, set aside and let cool. Once squash has cooled, scoop out flesh into soup pot with other ingredients.

-add remaining vegetable stock and stir.

-use an emersion blender (or a traditional blender if and emersion is not handy) and blend ingredients until smooth and completely lump-free.

-add heavy cream, cinnamon and brown sugar and stir. (Add cinnamon and sugar to your liking)

-put desired amount of crab and lobster meat at the bottom of the bowls in which the soup will be served. Pour blended soup over the meat, garnish with scallions and enjoy!