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: 2 onions (1 lb. total), peeled and chopped; 1 cup chopped celery; 2 tablespoons butter or margerine; 1/4 cup tomato paste; 3 tablespoons curry powder; 2 pounds butternut squash, peeled and cut into 1-inch chunks; 2 Granny Smith apples (1 lb total), peeled and coarsely chopped; 6 cups fat-skimmed chicken broth; 2 tablespoons minced fresh ginger; 1 dried bay leaf; 2 whole cloves; 1/2 teaspoon pepper; 1/2 cup dry sherry; 1/2 pound shelled cooked crab; Thinly sliced red bell pepper (optional); Salt

Servings: persons

2 onions (1 lb. total), peeled and chopped
1 cup chopped celery
2 tablespoons butter or margerine
1/4 cup tomato paste
3 tablespoons curry powder
2 pounds butternut squash, peeled and cut into 1-inch chunks
2 Granny Smith apples (1 lb total), peeled and coarsely chopped
6 cups fat-skimmed chicken broth
2 tablespoons minced fresh ginger
1 dried bay leaf
2 whole cloves
1/2 teaspoon pepper
1/2 cup dry sherry
1/2 pound shelled cooked crab
Thinly sliced red bell pepper (optional)
Salt

1
In a 5- to 6- quart pan over high heat, stir onions and celery in butter until limp, about 5 minutes. Add tomato paste and curry powder, and stir 1 minute longer.
2
Add squash, apples, broth, 4 cups water, ginger, bay leaf, cloves, and pepper. Stirring often, bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until squash mashes easily, 30 to 40 minutes.
3
Remove and discard bay leaf and cloves. In a blender or food processor, whirl squash mixture, a portion at a time, until smooth.
4
Pour puree through a fine strainer back into pan. Add sherry and stir over medium heat until just steaming, about 2 minutes.
5
Meanwhile, remove any bits of shell from crab.
6
Ladle soup into wide bowls. Mound equal portions of crab in the center of each bowl. Garnish with bell pepper, if desired. Add salt to taste.

2335

kcal

Calories

204

Fat

Carbs

115

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 onions (1 lb. total), peeled and chopped, 1 cup chopped celery, 2 tablespoons butter or margerine, 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