Oh my goodness this soup is amazing!
I still remember the first time.
I had my first taste of the brilliant sweet butternut squash and salty crab combination.
It’s without a doubt my kind of comfort food.
After my first taste of this wonderful dish at a friends house.
I got the recipe from his mother.
Went to the grocery store to buy all the ingredients and immediately went to work to make it myself.
I’ve been using it the same recipe ever since, with just a couple of modifications.
The original called for a cup of heavy cream.
But I always use low fat milk (or occasionally half-and-half) and I still think it’s fantastic.
I always add in a little extra crab.
As I felt that the crab's flavor was being overwhelmed by the squash in the original recipe.
It’s a little more than a 30-minute meal, but well, well worth the effort.
Plus, this makes an enormous batch.
So it’s great for serving a crowd or yummy leftovers.
A must-try during squash season!!
This butternut-squash recipe combines with a hint of curry and the delicate flavor of crab.
Making for a decadent first course to any meal.
Creamy and smooth, with a wonderful flavor!
Impress your family and guests with this silky-smooth soup.
2 onions (1 lb. total), peeled and chopped
1 c. chopped celery
2 Tbs. butter or margarine
1/4 c. tomato paste
3 Tbs. curry powder
2 lb. butternut squash, peeled and cut into 1-inch chunks
2 Granny Smith apples (1 lb. total), peeled and coarsely chopped
6 c. fat-skimmed chicken broth
2 Tbs. minced fresh ginger
2 whole cloves
1/2 tsp. cracked pepper
1/2 c. dry sherry
1/2 lb. shelled cooked crab
Thinly sliced red bell pepper (optional)
Sea salt to taste
# 1 In a 5- to 6- quart pan over high heat, stir onions and celery in butter until limp, about 5 minutes.
Add tomato paste and curry powder, and stir 1 minute longer.
# 2 Add squash, apples, broth, 4 cups water, ginger, bay leaf, cloves and pepper.
Stirring often, bring to a boil; cover, reduce heat and simmer.
Stirring occasionally, until squash mashes easily, 30 to 40 minutes.
# 3 Remove and discard bay leaf and cloves.
In a blender or food processor, whirl squash mixture.
A portion at a time, until smooth.
# 4 Pour purée through a fine strainer back into pan.
Add sherry and stir over medium heat until just steaming.
About 2 minutes.
# 5 Meanwhile, remove any bits of shell from crab.
# 6 Ladle soup into wide bowls.
Mound equal portions of crab in the center of each bowl.
Garnish the butternut-squash soup with bell pepper, if desired.
Add your sea salt to taste.
Your efforts in preparing this soup will prove to be well worth your time.
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