Butternut Squash and Crab Bisque
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 4 large cloves garlic, roasted
- 3 Tbsp. olive oil
- 1 1/2 to 2 lbs. butternut squash, peeled and cubed
- 1 large yellow onion, diced
- 1 cup fresh carrots, diced
- 1 cup fresh celery, diced
- 1 quart chicken broth, divided use
- 1 Tbsp. fresh sage leaves, finely chopped
- 1 cup half and half (or milk)
- 12 ounces crab claw meat
- Salt and freshly-ground black pepper, to taste
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Preparation
Step 1
Prepare roasted garlic while you prepare the veggies. (For instructions on how to peel/seed/cut butternut squash, see here.)
Step 2
In a large (at least 5 quart) stockpot, heat olive oil over medium heat. Add butternut squash, onions, carrots, celery and garlic, and saute 5 minutes.
Step 3
Add 3 cups of broth, reserving the rest. Cover pot and reduce heat to medium-low and simmer until squash is very tender (about 30 minutes).
Step 4
Add the half-and-half (or milk) and puree the mixture with an immersion blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if desired.
Step 5
Fold in the crab meat and sage. Season generously with salt and pepper and serve.
Step 6
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