Curried Butternut Squash Soup with Crab

Name: Curried Butternut Squash Soup with Crab
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps butter or margerine; 907 grams butternut squash, peeled and cut into 1-inch chunks; 237 milliliters chopped celery; 227 grams shelled cooked crab; 3 Tbsps curry powder; 1 dried bay leaf; 118 milliliters dry sherry; 1 liters fat-skimmed chicken broth; 2 Tbsps minced fresh ginger; 2 Granny Smith apples (1 lb total), peeled and coarsely chopped; 2 onions (1 lb. total), peeled and chopped; 1 teaspoons pepper; 16 servings Salt; 59 milliliters tomato paste

Curried Butternut Squash Soup with Crab might be just the soup you are searching for. Watching your figure? This gluten free and primal recipe has 86 calories, 4g of protein, and 2g of fat per serving. This recipe serves 16. Only If you have salt, fat-skimmed chicken broth, celery, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a 5- to 6- quart pan over high heat, stir onions and celery in butter until limp, about 5 minutes.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Frying Pan

Add tomato paste and curry powder, and stir 1 minute longer.

Ingredients you will need

Curry Powder

Tomato Paste

Add squash, apples, broth, 4 cups water, ginger, bay leaf, cloves, and pepper. Stirring often, bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until squash mashes easily, 30 to 40 minutes.

Ingredients you will need

Bay Leaves