Recipe: Butternut Squash and Crab Bisque
Butternut Squash and Crab Bisque
- ½ to 1 lb. of crabmeat.
- 2 medium butternut squash, peeled and diced, seeds removed
- 4 cups chicken stock
- 1 cup heavy cream
- ½ stick of butter
- ½ cup diced shallot
- 2 cloves of garlic, minced
- lemon juice to taste
- 1 teaspoon crushed sage (or to taste)
- sea salt to taste
- freshly ground pepper to taste
Directions:
In a large stockpot on medium heat, melt the butter, then add the shallots and sweat them for several minutes until soft. Add the garlic and cook just until fragrant. Add the butternut squash, half of the crab meat, and chicken stock. Turn the heat to high until the mixture boil, and then turn back to medium and let simmer until the butternut squash is soft, about 30 minutes for me. I diced my squash to about 1/2 inch so it would cook fast. If the liquid gets too low while simmering, add a bit more stock or some water.
Once the butternut squash is soft, puree about 3/4 of the stock mixture using a blender or food processor. If you don’t want chunks of butternut squash, then an immersion blender will work.
Pour the pureed mixture back into the stockpot, stir in the heavy whipping cream, and simmer on medium-low for a few minutes.
Then season to taste, stir in the remaining crab meat, a squeeze of lemon juice (if you want) and keep simmering for about five minutes or until it is your desired thickness. You can add more stock if it is too thick.
The next time I make it, I’m going to roast the butternut squash to see how it changes the taste.
I’m intrigued to try this myself! I’ll let you know how it goes.