Whole Foods-Inspired Crab & Butternut Squash Soup (Unleashed!)
Hearty Crab and Butternut Squash Soup, Drawing Inspiration from Whole Foods Market
Yield: 12 servings 🍽️Difficulty: Easy 🛠️Total Time: 1 hour ⏲️Active Time: 30 minutes ⌛️
Ingredients:
- 2 lbs (907g) butternut squash, peeled, seeded, and cubed
- 16 oz (454g) crab claw meat
- 1 quart (946mL) chicken or vegetable broth, divided
- 1 large Vidalia onion, diced
- 1 cup (128g) carrots, diced
- 1 cup (100g) celery, diced
- 1 cup (237mL) heavy whipping cream
- 5 cloves garlic, roasted (Feel free to use a whole head if you're a garlic fiend.)
- 1 Tbsp (7g) fresh sage leaves, finely chopped, or 1 Tsp (3g) dried sage
- 1 heaping Tsp (5g) cayenne (optional)
- Salt and freshly-ground black pepper to taste
- 4 Tbsp (59mL) extra virgin olive oil, plus extra for roasting the garlic
- Crusty artisan bread of your choice (I'm partial to sourdough)
- 3 Tbsp (44g) unsalted butter (optional, for buttered bread.)
So, You Want to Make Some Soup? Let's Do This! 🥘
- Preheat your oven to 400°F (204°C). Coat a head of garlic with olive oil, chop off about 1/4 inch (6mm) from the top, wrap it in tin foil, and roast for 30 minutes. Squeeze out 5 cloves and set aside. Save the rest for later—you can spread it on some crusty bread or mix it with butter for a garlic-tastic treat.
- Heat 4 Tbsp (59mL) of olive oil in a large, 5-quart pot over medium-high heat. Add the squash, onions, carrots, celery, garlic (roasted or fresh), and sage. Sauté for 5 minutes.
- Add 3 cups (710mL) of broth, reduce the heat to medium-low, cover the pot, and simmer for 30 minutes, or until the squash is tender.
- Add heavy cream and puree the soup with an immersion blender, a blender, or a food processor until smooth. Thin with remaining broth if necessary.
- Fold in the crab meat, cayenne, salt, and pepper. Cook until heated through, just a couple minutes.
- Serve with warm, crusty bread spread with garlic butter (optional). Enjoy the fruits of your labor!
Pro Tip: Spice It Up 🌶️
Add a teaspoon or two of your favorite hot sauce to kick this soup up a notch.
A Few Thoughts on Coconut Milk and Curry 🥥
Coconut milk brings a delightful creaminess to the soup, while curry adds an exotic aroma. Feel free to replace the chicken or vegetable broth with coconut milk and stir in a tablespoon or two of your preferred curry powder or paste. Make sure to adjust the seasoning accordingly to ensure deliciousness!
- After enjoying the roasted garlic, set aside five cloves for the soup, and use the rest to savor on crusty artisan bread or mix with unsalted butter for a flavorful side.
- Once the butternut squash, onion, carrots, celery, garlic, and sage have been sautéed, add three cups of broth and simmer until the squash is tender, then puree the mixture to achieve a smooth consistency.
- Fold in the crab claw meat, cayenne, salt, and pepper, cook until heated through, and serve the soup with warm, crusty bread that optionally has been buttered with garlic.
