Curried Butternut Squash Soup With Crab Recipe

Name: Curried Butternut Squash Soup With Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound onion, chopped; 1 cup chopped celery; 2 tablespoons butter; 1/4 cup tomato paste; 3 tablespoons curry powder; 2 pounds butternut or Kabocha squash, washed, peeled and cut into 1-inch chunk; 1 pound Granny Smith apples, washed, peeled and coarsely chopped; 6 cups chicken or vegetable broth; 4 cups water; 2 tablespoons minced fresh ginger; 1 bay leaf; 2 whole cloves; 1/2 teaspoon pepper; 1/2 cup dry sherry; 1/2 pound shelled cooked crab; 1 red bell pepper cut; in 1/4 inch dice; Salt, to taste

Servings: persons

1 pound onion, chopped
1 cup chopped celery
2 tablespoons butter
1/4 cup tomato paste
3 tablespoons curry powder
2 pounds butternut or Kabocha squash, washed, peeled and cut into 1-inch chunk
1 pound Granny Smith apples, washed, peeled and coarsely chopped
6 cups chicken or vegetable broth
4 cups water
2 tablespoons minced fresh ginger
1 bay leaf
2 whole cloves
1/2 teaspoon pepper
1/2 cup dry sherry
1/2 pound shelled cooked crab
1 red bell pepper cut
in 1/4 inch dice
Salt, to taste

1
1. In a large stockpot over high heat, combine the onion, celery and butter, cooking until the onion and celery are limp, 5 minutes. Add
2
tomato paste and curry powder. Stir 1 more minute.
3
2. Add squash, apples, broth, water, ginger, bay leaf, cloves and pepper. Bring to a boil stirring often; cover and reduce the heat to simmer. Simmer, stirring occasionally until squash mashes easily, 30 to 40 minutes.
4
3. Remove and discard the bay leaf and cloves. In a blender, food
5
processor or using an immersion blender, puree soup until smooth. Salt to taste, keep in mind crab will add a salty flavor.
6
4. If using a food processor or blender, pour soup back into the pan. Add sherry and stir over medium heat just until steaming.
7
5. Remove any cartilage and shell from the crab. Ladle soup into wide bowls, mound equal portions of crab in the center and garnish with bell pepper.

2401

kcal

Calories

204

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound onion, chopped, 1 cup chopped celery, 2 tablespoons butter, 1/4 cup tomato paste, and more.

Yes, Curried Butternut Squash Soup With Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Butternut Squash Soup With Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions