Squash and Crab Soup
Indulge in the luxurious flavors of Squash and Crab Soup, a comforting yet elegant dish that’s perfect for any season. This recipe marries the natural sweetness of roasted butternut squash with the delicate, briny taste of lump crab meat, all brought together with creamy, aromatic notes of garlic, thyme, and a hint of nutmeg. With its silky-smooth texture achieved through blending and a garnish of fresh chives for a burst of color and flavor, this soup is as visually stunning as it is delicious. Ready in just about an hour, it’s an easy yet impressive option for dinner parties or a cozy evening meal. Serve it with crusty bread to soak up every drop of this rich and flavorful soup!
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoons ground nutmeg
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 pound lump crab meat
- to taste salt
- to taste black pepper
- 2 tablespoons chives, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half, scoop out the seeds, and drizzle the flesh with 1 tablespoon of olive oil. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes, or until it becomes translucent. Stir in the minced garlic, thyme, and nutmeg, cooking for another 2 minutes until fragrant.
Scoop the roasted squash flesh into the pot, discarding the skins. Stir to combine the squash with the onions and spices.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
Stir in the heavy cream and season the soup with salt and black pepper to taste.
Gently fold in the lump crab meat, reserving a small amount for garnish if desired. Simmer for 5 more minutes to warm the crab through.
Ladle the soup into bowls and garnish with chopped chives and the reserved crab meat, if using. Serve warm.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 7655 mg | 333% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 34.3 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 995 mg | 77% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6019 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
