Butternut Squash and Crab Bisque at home
- Yield 6
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Butternut Squash and Crab Bisque at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 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
Method
Prepare roasted garlic while you prepare the veggies. (For instructions on how to peel/seed/cut butternut squash, see here.)
In a large (at least 5 quart) stockpot, heat olive oil over a medium burner. Tip in butternut squash, onions, carrots, celery and garlic, and saute 5 minutes.
Tip in 3 cups of broth, reserving the rest. Lid pot and reduce heat to medium-low and let it bubble gently until squash is very tender (about 30 minutes).
Tip in 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.
Fold in the crab meat and sage. Salt generously with salt and pepper and serve.
