I’ve only had the ingredients for some squash soup for about…oh, 2 months now and I’m finally getting to it!
Now I’m kind of regretting waiting so long – it is the quintessential Fall Soup and for very good reasons – nothing says Fall better in my opinion than squash. I know there are many versions out there that are on the sweeter side, but I wanted mine a little more savory so I skipped the apples and cinnamon and traded them for garlic and cayenne pepper. (I’m not going to lie, I did think about a little sriracha but I thought that could be an optional topping ) The crab adds an extra special touch to this soup. And is so worth it.
2 Acorn squash, baked and mashed
1 Tbsp olive oil
1 white onion, minced
4 cloves garlic, minced
4 cups broth (chicken or veggie)
1/2 cup half & half
8 oz crab
Spices: herbamare, coriander, cayenne, parsley, salt & pepper
Saute minced onion and garlic in olive oil until translucent. Add in squash, broth and spices and stir to combine. Bring to a boil, reduce heat and simmer for about 10-15 minutes. Stir in 1/2 cup half & half.
Carefully transfer the hot soup to a large bowl and puree in batches. Note to self: get a hand held immersion blender asap so this disaster doesn’t happen in your kitchen again. Ok, it wasn’t THAT bad, but it could have been easier! We also added about 1/2 of the crab to pureed mix. Stir in remaining crab, heat on low and eat! A crusty piece of bread and crisp green salad would be perfect companions to this soup!