Creamy Roasted Butternut Squash Soup with Lump Crab
oh yeah baby ~ can’t wait to dig in
who knew this goodness wouldn’t take much
whew that soup is good
up close and personal butternut squash and crab love
CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH LUMP CRAB
INGREDIENTS:
1 4 pound butternut squash
1 cup heavy whipping cream
2 ½ cups chicken broth
2 tsp. unsalted butter
½ cup diced shallots
1 lb. container of jumbo lump crab meat
2 tsp. crushed garlic
2 tsp. sea salt
1 tsp. ground black pepper
½ tsp. ground sage
1 tsp. cinnamon
2 tbsp. old bay seasoning (plus ¼ tsp. to go on top of individual servings)
½ tsp. granulated sugar
¼ tsp. parsley for each individual serving
READY, SET GO:
- Preheat oven to 400 degrees, line a baking pan with Reynolds Parchment Paper
- Place butternut squash on baking pan and roast in oven for 1 hour and 15 minutes or until butternut squash is tender
- Once butternut squash is roasted, remove from oven and allow to cool
- While butternut squash is cooling, melt butter in a medium sauce pan and add shallots, allow to cook until shallots are tender
- Once butternut squash is cooled cut in half and scoop out seeds and stringy flesh, remove the butternut squash from the skin and add to a blender, also add the chicken broth, crushed garlic, sea salt, ground black pepper, sage, cinnamon, old bay, granulated sugar and shallots, puree until silky smooth
- Add soup to sauce pan over medium heat, add the heavy whipping cream and whisk until fully incorporated, allow to cook for 5 minutes
- Add lump crab to soup (reserve some to add on top of soup for individual servings) and allow to continue cooking for another 5 minutes
- Serve in bowl with some crackers and don’t forget to add some lump crab to middle of individual servings and top with extra old bay seasoning and parsley
- ENJOY ENJOY ENJOY
TIP ~ this can be served for lunch or dinner, my hubby ate his with a garden salad
Utokia ~
Sizzle Sizzle Baby
About the Author
utokia My name is Utokia Langley. I come from a family of great cooks, none of them professional chefs but trust me some of the best flavors came from the kitchens in my family! Flavor has always been a priority with any meal, whether it was breakfast, lunch, dinner, dessert or just a snack.
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Wow you make something I normally don’t like look quite appetizing! I usually don’t like butternut squash soup, but this LOOKS delicious!
Looks delicious!! Never thought about adding crab… great idea. Thanks for sharing.
Aww you said the keep word! Crab… I will try anything that has crab in it.
this looks amazing! i’d make it without crab, take my portion and add the crab for my family. they adore crab in anything!
It looks delicious!
Thank you
I tried this soup before many years ago when a teacher made it for me. It was delicious! After trying your sweet corn pudding recipe (which my son loves) I decided to try this soup. I served it to my lovely food critics ( brother and son) and they raved over it. The first time I didn’t use enough crab and too much old bay seasoning. I just made it again this weekend and it was sheer perfection!!! I can’t wait to try another one of your recipes. God Bless!
Awesome glad you enjoyed it!
Hello! I was wondering if this soup can be frozen? Just trying to get ahead of the schedule for thanksgiving!
Hello Julie, you can absolutely freeze this soup. It is perfect for the holidays, enjoy and thank you for visiting us. We have other great holiday recipes like mac & cheese, sweet potato pie and cake, dressing and much more.