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
- 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.
- CAREFULLY blend mixture with a hand blender or food processor until smooth, put aside.
- Melt butter in large saucepan, and slowly stir in flour, whisking constantly until smooth and bubbly. Remove from heat
- 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.
- Add heavy cream, stirring constantly till hot – do NOT boil
