This is an elegant sophisticated soup. I use red curry (only 1 T.) and leave off the crab unless its in season. I've made it for the holidays for the past 3 years and everyone loves it. Serve it in small portions because it is so rich. Great with crunchy french bread.
Curried Butternut Squash Soup with Crab
Yield: about 16 cups (serving size: about 2 cups)
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Amount per serving
- Calories: 208
- Calories from fat: 18%
- Protein: 14g
- Fat: 4.1g
- Saturated fat: 1.9g
- Carbohydrate: 27g
- Fiber: 4.9g
- Sodium: 251mg
- Cholesterol: 36mg
- 2 onions (1 lb. total), peeled and chopped
- 1 cup chopped celery
- 2 tablespoons butter or margerine
- 1/4 cup tomato paste
- 3 tablespoons curry powder
- 2 pounds butternut squash, peeled and cut into 1-inch chunks
- 2 Granny Smith apples (1 lb total), peeled and coarsely chopped
- 6 cups fat-skimmed chicken broth
- 2 tablespoons minced fresh ginger
- 1 dried bay leaf
- 2 whole cloves
- 1/2 teaspoon pepper
- 1/2 cup dry sherry
- 1/2 pound shelled cooked crab
- Thinly sliced red bell pepper (optional)
- 1. In a 5- to 6- quart pan over high heat, stir onions and celery in butter until limp, about 5 minutes. Add tomato paste and curry powder, and stir 1 minute longer.
- 2. Add squash, apples, broth, 4 cups water, ginger, bay leaf, cloves, and pepper. Stirring often, bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until squash mashes easily, 30 to 40 minutes.
- 3. Remove and discard bay leaf and cloves. In a blender or food processor, whirl squash mixture, a portion at a time, until smooth.
- 4. Pour purée through a fine strainer back into pan. Add sherry and stir over medium heat until just steaming, about 2 minutes.
- 5. Meanwhile, remove any bits of shell from crab.
- 6. Ladle soup into wide bowls. Mound equal portions of crab in the center of each bowl. Garnish with bell pepper, if desired. Add salt to taste.
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Curried Butternut Squash Soup with Crab Recipe at a Glance
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