Best 3 Squash And Crab Soup Recipes

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Squash and crab soup is a delicious and hearty dish that can be enjoyed by people of all ages. This soup is perfect for a cold winter day, and it can also be served as a light lunch or dinner. It is also a healthy and nutritious soup, as it is packed with vitamins and minerals. The combination of squash and crab creates a unique and flavorful soup that is sure to please everyone at the table. Whether you are looking for a new soup recipe to try or you are simply looking for a way to warm up on a cold day, squash and crab soup is a great option.

Let's cook with our recipes!

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.

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.

BUTTERNUT SQUASH AND CRAB SOUP



BUTTERNUT SQUASH AND CRAB SOUP image

Categories     Soup/Stew     Shellfish     Vegetable

Yield 12 servings

Number Of Ingredients 13

1 pound pre-cooked lump crab meat
1 large butternut squash
2 cups dry sherry
1 1/2 cups heavy cream
4 cups chicken broth
1 stick (half cup) of butter
1 white or yellow onion, diced
1 clove garlic, diced
1/2 tbsp lemon juice
salt, to taste
2 bay leaves
marjoram, to taste
black pepper, to taste

Steps:

  • Separate the prettiest, lumpiest crab meat out (about two thirds of the crab meat). This will be reserved for the end. 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. 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, sauté until fragrant. 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. Once the butternut squash is soft, remove the bay leaves and carefully puree the entire mixture in a blender in multiple batches. 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. 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.

Tips:

  • Choose ripe, flavorful squash for the best flavor.
  • To easily remove the squash skin, roast the squash in the oven until the skin blisters, then let it cool and peel it off.
  • For a richer flavor, use homemade chicken or vegetable stock instead of water.
  • Add other vegetables to the soup, such as carrots, celery, or onions, for a more hearty meal.
  • If you don't have crab on hand, you can substitute another type of seafood, such as shrimp, scallops, or fish.
  • Serve the soup with a dollop of sour cream, a sprinkling of fresh herbs, or a crusty bread.

Conclusion:

Squash and crab soup is a delicious and versatile dish that can be enjoyed year-round. It's a great way to use up leftover squash, and it's also a healthy and flavorful meal that the whole family will enjoy. So next time you're looking for a quick and easy soup recipe, give this one a try.

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