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5 from 3 votes

Butternut Squash and Crab Bisque

This delicious butternut squash and crab bisque recipe is filled with rich, delicious flavor!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: shrimp
Servings: 6 cups soup

Ingredients

  • 4 large cloves garlic roasted
  • 3 Tbsp. olive oil
  • 1 1/2 to 2 lbs. 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 Tbsp. fresh sage leaves finely chopped
  • 1 cup half and half (or milk)
  • 12 ounces crab claw meat
  • Salt and freshly-ground black pepper to taste

Instructions

  • Prepare roasted garlic while you prepare the veggies. (For instructions on how to peel/seed/cut butternut squash, see here.)
  • In a large (at least 5 quart) stockpot, heat olive oil over medium heat. Add butternut squash, onions, carrots, celery and garlic, and saute 5 minutes.
  • Add 3 cups of broth, reserving the rest. Cover pot and reduce heat to medium-low and simmer until squash is very tender (about 30 minutes).
  • Add the half-and-half (or milk) and puree the mixture with an immersion blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if desired.
  • Fold in the crab meat and sage. Season generously with salt and pepper and serve.