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1
Separate the prettiest, lumpiest crab meat out (about two thirds of the crab meat). This will be reserved for the end.
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2
Put a large stockpot on the stove, and add about a cup of the sherry. Turn it up to high heat, and leave it there until the liquid has almost entirely reduced. In the meantime, peel the butternut squash and cube the flesh.
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3
When the sherry has almost entirely reduced, turn the heat down to medium, and add the stick of butter. When the butter has melted, add the onion and garlic. Cook until the onion is soft. Add garlic, saute until fragrant.
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4
Add the chicken broth, the other cup of sherry, the butternut squash, bay leaves, and the non-lumpy third of the crab meat. Add enough water so that all the butternut squash is covered. Let the mixture boil on medium heat until the butternut squash is soft, about 30 minutes. Stir at least every two minutes, making sure to scrape the bottom. If liquid boils down below squash level at any point, add water.
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5
Once the butternut squash is soft, remove the bay leaves and carefully puree the entire mixture in a blender in multiple batches.
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6
Rinse out your stock pot so that no chunky bits remain to sully your soup. Then pour the pureed mixture back into the stockpot, and simmer on medium-low. Add the spices to taste.
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7
Fold in the remaining crab meat (the larger lumps), and keep simmering for about five minutes. Pour a swirl of cream into each bowl for nice presentation. Serve the soup with the extra cream available for diners.
