Butternut Squash Crabmeat Bisque

Ingredients

  • Two bags frozen butternut squash
  • 2 cups water
  • 1 large celery stalk, chopped fine
  • 1 medium onion, chopped fine
  • 2 tbs butter
  • 2 tbs all purpose flour
  • 3 cups chicken broth
  • Salt and pepper to taste
  • ½ cup heavy cream
  • 3 cans high quality crab meat, or 1 lb fresh crab meat, claws

Directions

  1. Thaw squash, place in a 3-quart sauce pan, with celery, onion and water.  Bring to boil, cover and simmer for 10 minutes, or until tender.  Remove from heat, do not drain.
  2. CAREFULLY blend mixture with a hand blender or food processor until smooth, put aside.
  3. Melt butter in large saucepan, and slowly stir in flour, whisking constantly until smooth and bubbly.  Remove from heat
  4. Stir chicken broth into flour mixture, heat to boiling, stirring constantly.  Boil and stir for one minute.  Stir in squash mixture, add drained crabmeat, and heat to just boiling.
  5. Add heavy cream, stirring constantly till hot – do NOT boil