Roasted Butternut Squash Soup With Lump Crab by 💥Fonte Maze💥 - Musely
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Roasted Butternut Squash Soup With Lump Crab

posted in Food & Drink > Recipes
02/14/2014
  • This can be served for lunch or dinner, or  with a garden salad.
    This can be served for lunch or dinner, or with a garden salad.
  • Ingredients:
    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

  • Instructions:

    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

  • Enjoy!

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