Butternut Squash and Crab Soup

Mashed butternut squash is the base of this thickened soup made with chicken broth and spices. Crabmeat is stirred in just before serving.

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Ingredients:

• 1 1/2 pounds butternut squash
• 2 Tablespoons cornstarch
• 4 14 oz cans chicken broth
• 2 Tablespoons sugar
• 2 Tablespoons butter
• 4 spring (green) onions, green tops only, chopped
• 1/2 teaspoon allspice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 16 oz crabmeat or imitation crabmeat, flaked
• 6 oz light sour cream

Method

Microwave squash for 6 to 8 minutes on high. Prick with a fork to check for softness. Peel and remove seeds then mash with a potato masher or puree in a blender; place in a large Dutch oven. With a wooden spoon, stir in cornstarch and slowly stir in broth. Stir in sugar, butter, onions, allspice, cayenne pepper, salt, and white pepper. Place on medium heat and simmer for 10 to 15 minutes or until soup is thickened, stirring constantly to prevent sticking. Stir in crab and simmer 5 minutes. Remove from heat and serve hot. When served, place a dollop of sour cream in the center of each bowl.

Notes: It is great for lazy weekends.

Number of servings: 4-6

Submitted By: dpuette
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