I get this soup almost every time I go to Whole Foods, well almost every time. They only have this soup every other time I go! So sad. Since it's hit or miss when I go, I decided I wanted to learn how make it. This recipe is simple, healthy, and very yummy! Good luck!
Yield: About 4 quarts
4 large cloves garlic, roasted (see note)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 to 2 pounds butternut squash, peeled and cubed
1 large yellow onion, diced
1 cup fresh carrots, diced
1 cup fresh celery, diced
1 quart chicken broth, divided use
1 tablespoon fresh sage leaves, finely chopped (I used dry, couldn't find fresh)
1 cup heavy cream
8 ounces crab claw meat (Rouses only serves in 16oz containers)
Salt and pepper, to taste
Prepare roasted garlic.
In a large (at least 5 quart) soup pot over medium heat, add the butter and olive oil. Once butter is melted, add squash, onions, carrots, celery and garlic. Saute 5 minutes.
Add 3 cups of broth, reserving the rest. Cover pot and simmer until squash is very tender (about one hour).
Add the cream and puree the mixture with a stick blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if needed.
Fold in the crab meat and sage. Season with salt and pepper and serve.
Editor's note:
To roast garlic, remove papery skin, place in pan and drizzle with olive oil and a little water; seal with aluminum foil and roast in 400 degree oven for 40 minutes. Squeeze from skins after roasting.
Nutritional information per cup: 217 cal., 15 g fat (7 g sat.), 43 mg chol., 12 g carb., 623 mg sodium, 1 g fiber, 10 g pro.
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