Louisiana Cushaw Squash Soup With Lump Crabmeat From The Bluffs Recipes

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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.

WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

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.

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