Imagine a soup so luxurious it feels like a warm hug from the ocean, where sweet butternut squash meets delicate crab meat in a velvety embrace. This isn't just another soup—it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. Prepare to be transported to a world of rich, creamy decadence that will make your taste buds dance and your dinner guests swoon!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup crab meat, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Begin by preparing the butternut squash. Carefully peel the squash using a vegetable peeler, then cut it in half lengthwise and scoop out the seeds. Cube the squash into approximately 1-inch pieces for even cooking.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become aromatic but not browned.
- Next, add the cubed butternut squash to the pot. Stir well to combine with the onion and garlic mixture. Cook for about 5 minutes, stirring occasionally.
- Pour in the 4 cups of vegetable broth, ensuring that the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the squash is tender when pierced with a fork.
- Once the squash is tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- After blending, return the smooth bisque to the pot (if using a countertop blender). Stir in the 1 cup of heavy cream, and season with salt and pepper to taste. Heat the bisque over low heat until warmed through, being careful not to let it boil.
- Once the bisque is heated, gently fold in the 1 cup of cooked crab meat, allowing it to warm in the soup for a couple of minutes. This will infuse the flavors without overcooking the crab.
- To serve, ladle the butternut squash and crab bisque into bowls. Garnish with fresh parsley for a pop of color and added flavor. Enjoy your delicious, creamy bisque!
Tips
- Choose Fresh Ingredients: Select a butternut squash that feels heavy for its size and has a deep, uniform color without blemishes.
- Blending Technique: For the smoothest bisque, use an immersion blender directly in the pot or carefully transfer to a blender in batches to avoid splattering hot liquid.
- Crab Meat Matters: Use fresh or high-quality canned lump crab meat for the best flavor. Gently fold it in at the end to prevent overcooking.
- Cream Control: Add heavy cream slowly and taste as you go to achieve your desired richness.
- Garnish Generously: Fresh parsley isn't just for looks—it adds a bright, fresh note that cuts through the bisque's richness.
- Make Ahead: This bisque tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
