Butternut Crab Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 large cloves garlic, roasted (see note)2 tablespoons unsalted butter1 tablespoon olive oil1 1/2 to 2 pounds butternut squash, peeled and cubed1 large yellow onion, diced1 cup fresh carrots, diced1 cup fresh celery, diced1 quart chicken broth, divided use1 tablespoon fresh sage leaves, finely chopped1 cup heavy cream8 ounces crab claw meatSalt and pepper, to taste
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.
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.
Nutritional Info 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
Member Reviews
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ILOVETOCOOK3
Just made a pot (used buttercup squash, it's sweeter) and its delicious BUT if this supposed to be a copy of Whole Foods recipe, I don't remember little green specks of sage floating around in theirs. When I tasted it, it seemed to be lacking something. Added 1/2 tsp. nutmeg. Perfection! - 8/25/14
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KATEHENNINGER
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