Butternut Soup w/ Jonah Crab
Butternut Soup w/ Jonah Crab
Recipe provided by
Butternut Soup w/ Jonah Crab
Heavy cream and butter are expected ingredients in butternut squash soup, but I made this flavorful Butternut Soup with Jonah Crab – dairy-free!
Recipe provided by
Ingredients
- 1/2 pound Jonah crabmeat
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- 1 onion, diced
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 2 pounds butternut squash, peeled
- Maine Sea Salt
- 1 shallot, finely diced
- 1 tablespoon chopped fresh tarragon or parsley
- 1 tablespoon chopped fresh mint
- Grated zest of 1/2 orange
- Yield: 4 Main
Directions
In a large pot over medium heat, sauté the onion in 1/2 cup of the olive oil until soft and beginning to brown, about 5 minutes.Add the squash and just enough water to barely cover it. Season generously with salt, bring to a simmer, and cook until the squash breaks down easily, about 25 minutes. Transfer the soup to a blender (use caution when blending hot liquids) and purée until it is super fine and silky. Or, use a stick blender to puree the soup in the cooking pot. For the garnish, mix the crab with the remaining 1 tablespoon olive oil, shallot, herbs, and orange zest. Toss to combine and season to taste with salt.
Divide the garnish among 4 bowls, then ladle in the soup. Serve immediately.
