It’s almost winter y’all! Sweater weather is here and so is soup season. Yum!
Cozy up and get warm with this colorful, creamy bisque. The butternut squash and other seasonal veggies make this the perfect starter for a special lunch and it also works as a delicious main dish. Your friends and family will thank you for making this flavorful soup dish, especially since it has the most delectable taste of fresh Dungeness crab added to it.
Speaking of Dungeness crab...you’ll need some for this recipe.
Visit Fathom Seafood’s online store and pick out as many as you need for your recipe. Once you place your online order, expect to see a box of live Dungeness crabs on your doorstep within 24 hours. It’s that simple, folks!
Browse through the ingredients, see what you already have, and head to the store for the rest.
Let’s get cooking!
Ingredients
1 butternut squash, about 2 pounds
1 tablespoon olive oil
1 teaspoon garlic, chopped
1 cup white onions, diced
1 cup parsnips, diced
1 tablespoon fresh ginger, grated
1 cup celery, diced
1 cup carrots, diced
1 quart clam juice or fish stock
1 tablespoon curry powder
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon tarragon, chopped
1 cup heavy cream
1 cup lump crabmeat (or fresh Dungeness crab meat)
salt and pepper
lemon slices
Before you start cooking, you’ll need to properly clean your Dungeness crab and set aside the meat you will be using for this recipe.
Fathom has you covered. Their How to Clean Dungeness Crab article will help you out step-by-step.
Directions
- The oven should be preheated to 350 degrees.
- Prepare an oiled sheet pan; cut butternut squash in half from the stem to the end then season both sides. Roast for 45 minutes with the skin side up.
- Once filly roasted and tender, allow butternut squash to cool and scoop out of the skin into a bowl to set aside (should yield about 4 cups).
- Take out a large pot for the soup. Drizzle oil on medium heat and sauté the garlic until lightly browned.
- It is now time to add in the carrots, celery, onions, parsnips, and ginger. Cook for 3 to 5 minutes.
- Add in stock and curry and cook mixture for about an hour.
- Next, add in the cooked squash and herbs and let simmer for an hour.
- Once it is all finished cooking, puree the soup in a blender and return to the pot.
- Add in the cream and season with salt and pepper.
- Gently fold in Dungeness crab meat.
Garnish each bowl with additional crab meat and lemon slices.
It’s time to serve it up!
After you dine on this dish, you may want more warming soups.
Fathom has a delightful Dungeness crab and corn chowder recipe to share. Continue to follow their blog and newsletter for more yummy recipes.