Curried Butternut Squash Soup with Crab

Curried Butternut Squash Soup with Crab
Photo by James Carrier

Ingredients

  • 3 tablespoons curry powder
  • 1 dried bay leaf
  • 6 cups fat-skimmed chicken broth
  • ½ teaspoon pepper
  • 2 tablespoons minced fresh ginger
  • 2 onions (1 lb. total), peeled and chopped
  • 2 tablespoons butter or margerine
  • + 9 more ingredients
    • Salt
    • Thinly sliced red bell pepper (optional)
    • 1 cup chopped celery
    • 2 Granny Smith apples (1 lb total), peeled and coarsely chopped
    • 2 pounds butternut squash, peeled and cut into 1-inch chunks
    • ½ pound shelled cooked crab
    • ½ cup dry sherry
    • ¼ cup tomato paste
    • 2 whole cloves

1. In a 5- to 6- quart pan over high heat, stir onions and celery in butter until limp, about 5 minutes. Add tomato paste and curry powder, and stir 1 minute longer. 2. Add squash, apples, broth, 4 cups water, ginger, bay leaf, cloves, and pepper. Stirring often, bring to a boil; cover, reduce he...

View full recipe at My Recipes

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