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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 27.3
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 164.0 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.6 g

View full nutritional breakdown of Butternut Crab Bisque calories by ingredient
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Butternut Crab Bisque

Submitted by: GREGSTATTOO

Introduction

WHOLE FOODS MARKET BUTTERNUT SQUASH AND CRAB BISQUE
Source: Rocky Mountain News, Living/Food/Wednesday, February 21, 2007
WHOLE FOODS MARKET BUTTERNUT SQUASH AND CRAB BISQUE
Source: Rocky Mountain News, Living/Food/Wednesday, February 21, 2007

Number of Servings: 12

Ingredients

    4 large cloves garlic, roasted (see note)
    2 tablespoons unsalted butter
    1 tablespoon olive oil
    1 1/2 to 2 pounds butternut squash, peeled and cubed
    1 large yellow onion, diced
    1 cup fresh carrots, diced
    1 cup fresh celery, diced
    1 quart chicken broth, divided use
    1 tablespoon fresh sage leaves, finely chopped
    1 cup heavy cream
    8 ounces crab claw meat
    Salt and pepper, to taste


Directions

The recipe has been broken down into a manageable size and has an unexpected sweetness."


Prepare roasted garlic.

In a large (at least 5 quart) soup pot over medium heat, add the butter and olive oil. Once butter is melted, add squash, onions, carrots, celery and garlic. Saute 5 minutes.

Add 3 cups of broth, reserving the rest. Cover pot and simmer until squash is very tender (about one hour).

Add the cream and puree the mixture with a stick blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if needed.

Fold in the crab meat and sage. Season with salt and pepper and serve.

Editor's note:
To roast garlic, remove papery skin, place in pan and drizzle with olive oil and a little water; seal with aluminum foil and roast in 400 degree oven for 40 minutes. Squeeze from skins after roasting.

Nutritional information per cup: 217 cal., 15 g fat (7 g sat.), 43 mg chol., 12 g carb., 623 mg sodium, 1 g fiber, 10 g pro.


Number of Servings: 12

Recipe submitted by SparkPeople user GREGSTATTOO.






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Member Ratings For This Recipe

  • OH MY GOSH, This bisque is to die for. Yummo. I changed it up a little, using canned milk insted of heavy cream and I used dried sage and very little. But this is a keeper recipe. - 11/1/11

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  • Delicious! Make sure your sage is cut very small, and taste before adding any salt or pepper. You may just like as is. - 9/14/11

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  • love this stuff! - 6/28/11

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  • Well, I have eaten this soup with great relish at the Whole Foods market on a number of occasions so I "googled" the recipe in hopes to copy it. I like the recipe, but the Whole Foods people must use more salt than what I am used to cooking with because it is almost too sweet for my tastes. - 1/23/11

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