Butternut Squash And Crab Soup Recipes

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CURRIED BUTTERNUT SQUASH AND PEAR SOUP



Curried Butternut Squash and Pear Soup image

My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.

Provided by blancdeblanc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
½ cup half and half

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  • Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g

BUTTERNUT SQUASH BISQUE



Butternut Squash Bisque image

Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.

Provided by PHONELADY55

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 9

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream

Steps:

  • Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
  • Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  • In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g

BUTTERNUT BISQUE



Butternut Bisque image

Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
Coarse salt
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 cup half-and-half
1 tablespoon fresh lemon juice
Sour cream, for serving

Steps:

  • In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
  • Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
  • Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.

Nutrition Facts : Calories 117 g, Fat 5 g, Fiber 2 g, Protein 3 g

SQUASH AND CRAB SOUP



Squash and Crab Soup image

Make and share this Squash and Crab Soup recipe from Food.com.

Provided by ellie_

Categories     Crab

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 carrot, grated
1 onion, minced
1 garlic clove, minced
1/2 teaspoon red pepper flakes
4 yellow squash, grated (7 cups)
4 cups chicken broth
1 lb crabmeat, shells removed
1/2 cup flour
2 cups milk
2 tablespoons chives, snipped (optional garnish)

Steps:

  • In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic) and cook for 6-10 minutes or until vegetables are tender.
  • Stir in pepper flakes and squash and cook for 10 minutes more.
  • Stir in chicken broth and bring to a simmer.
  • Stir in crab meat and cooked until heated through.
  • In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
  • Garnish with chives.

SPICED BUTTERNUT SQUASH SOUP WITH CRAB AND HERB OIL



Spiced Butternut Squash Soup with Crab and Herb Oil image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 large shallot, sliced
4 cups peeled and diced butternut squash (about 1 1/4 pounds)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth or stock
1/2 cup heavy cream
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup grape seed oil
2 teaspoons harissa (See Cook's Note)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated fresh ginger
8 ounces fresh lump crab meat, picked through to remove any shells
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh mint

Steps:

  • Melt the butter in a 4-quart heavy saucepan over medium heat and cook the shallot, stirring, until translucent, about 4 minutes. Add the squash, coriander, cumin, 1/2 teaspoon each salt and pepper. Stir until coated. Pour in the broth and bring to a simmer and cook, uncovered, until the squash is very tender, 25 to 30 minutes.
  • Carefully puree the soup with an immersion blender or in a stand blender, in batches, until very smooth. Return the soup to the saucepan and stir in the cream. Season salt and pepper. Reheat the soup before serving if necessary.
  • Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30 to 45 seconds. Transfer with a slotted spoon to a bowl of ice water and then drain and pat dry. Puree in a blender with the grapeseed oil until the oil is bright green, about 1 minute. Strain the parsley oil through a fine-mesh sieve. Do not press on the solids. Whisk the harissa and 1 tablespoon water together in a small bowl until smooth.
  • Whisk the oil, lemon juice, ginger, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl. Add the crab, cilantro and mint and gently toss to combine.
  • Divide the hot soup evenly among 4 serving bowls and mound some crab salad in the middle of each bowl. Drizzle each bowl with parsley oil and harissa.

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE



Orecchiette with Butternut Squash and Sausage image

This full-flavored pasta weeknight dinner is inspired by the classic combination of orecchiette and sausage with garlic and oil. Traditionally paired with broccoli rabe, this version uses butternut squash, which offers a sweet balance to the spicy kick of the sausage. It's then finished with fresh oregano and lots of grated Parmesan cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
5 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 Italian sausages (preferably hot), removed from the casings and crumbled (about 6 ounces)
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons fresh oregano
10 ounces orecchiette
1/2 cup grated Parmesan cheese
Red pepper flakes and/or fresh basil, for topping

Steps:

  • Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
  • When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
  • Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
  • Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.

Nutrition Facts : Calories 650, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 736 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 19 grams, Sugar 3 grams

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