James Carrier
about 16 cups (serving size: about 2 cups)

How to Make It

Step 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.

Step 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.

Step 3

Remove and discard bay leaf and cloves. In a blender or food processor, whirl squash mixture, a portion at a time, until smooth.

Step 4

Pour purée through a fine strainer back into pan. Add sherry and stir over medium heat until just steaming, about 2 minutes.

Step 5

Meanwhile, remove any bits of shell from crab.

Step 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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