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Roasted Butternut Squash Soup With Lump Crab
Food & Drink
This can be served for lunch or dinner, or with a garden salad.
1 4 pound butternut squash
1 cup heavy whipping cream
2 ½ cups chicken broth
2 tsp. unsalted butter
½ cup diced shallots
1 lb. container of jumbo lump crab meat
2 tsp. crushed garlic
2 tsp. sea salt
1 tsp. ground black pepper
½ tsp. ground sage
1 tsp. cinnamon
2 tbsp. old bay seasoning (plus ¼ tsp. to go on top of individual servings)
½ tsp. granulated sugar
¼ tsp. parsley for each individual serving
Preheat oven to 400 degrees, line a baking pan with Reynolds Parchment Paper
Place butternut squash on baking pan and roast in oven for 1 hour and 15 minutes or until butternut squash is tender
Once butternut squash is roasted, remove from oven and allow to cool
While butternut squash is cooling, melt butter in a medium sauce pan and add shallots, allow to cook until shallots are tender
Once butternut squash is cooled cut in half and scoop out seeds and stringy flesh, remove the butternut squash from the skin and add to a blender, also add the chicken broth
crushed garlic, sea salt, ground black pepper, sage, cinnamon, old bay, granulated sugar and shallots, puree until silky smooth
Add soup to sauce pan over medium heat, add the heavy whipping cream and whisk until fully incorporated, allow to cook for 5 minutes
Add lump crab to soup (reserve some to add on top of soup for individual servings) and allow to continue cooking for another 5 minutes
Serve in bowl with some crackers and don’t forget to add some lump crab to middle of individual servings and top with extra old bay seasoning and parsley