Savoring the Flavors of Autumn: A Hearty Butternut Squash and Crab Soup
As the leaves turn golden and the air grows crisp, our taste buds crave warm, comforting dishes that evoke the coziness of the season. This Butternut Squash and Crab Soup is a masterful blend of flavors, textures, and aromas that will transport you to a place of autumnal bliss.
The Star of the Show: Roasted Garlic
Before we dive into the soup, let’s talk about the unsung hero of this recipe: roasted garlic. By wrapping garlic in tin foil and roasting it in the oven, you’ll unlock a deep, rich flavor that will elevate the entire dish. Simply peel off most of the papery outer layers, chop off the top, drizzle with olive oil, and roast at 400°F for 30 minutes. You’ll only need 4 or 5 cloves for the soup, but trust us, you’ll want to save the rest to spread on crusty bread or mash with butter.
The Soup
In a large pot, heat 4 tablespoons of olive oil over medium-high heat. Add 2 pounds of cubed butternut squash, 1 large diced Vidalia onion, 1 cup of diced carrots, and 1 cup of diced celery. Saute for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Next, add 3 cups of chicken or veggie broth, reduce the heat to medium-low, and simmer for 30 minutes, or until the squash is tender. Use an immersion blender to puree the mixture, or transfer it to a blender in batches, being careful not to splash the hot liquid.
The Finishing Touches
Stir in 1 cup of heavy whipping cream and fold in 16 ounces of crab claw meat. If using fresh sage, add 1 tablespoon of chopped leaves now. Season with salt, pepper, and a pinch of cayenne pepper, if desired.
The Perfect Pairing
Serve the soup with toasted crusty bread, slathered with garlic butter for an added layer of flavor. As you take your first sip, the comforting warmth of the soup will envelop you, and the sweetness of the crab will leave you wanting more.
Yield: 12 servings
Difficulty: Easy
Total Time: 1 hour
Active Time: 30 minutes
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