Thai flavored Butternut Squash and Crab Bisque

by Kirsten on February 2, 2011 · 10 comments

in Main Dishes, Seafood

My friend Joy cooked this unbelievably tasty butternut squash and crab bisque for Tracy’s cupcake party to be eaten as one of the many savory dishes of the evening. I loved its velvety consistency and the combination of the crab and butternut squash went beautifully together. I told Joy that evening I had all the ingredients on hand at my house and couldn’t wait to cook it myself.

I tweaked the recipe a little bit and instead of simmering the veggies on the stove I roasted them in the oven, since I like the roasted flavors in a soup. I also added the Thai red curry paste and the oyster and fish sauce to the original recipe. It just felt that this would add an extra special kick to the soup and it really did. This is an outstanding soup to please a bigger crowd. I can’t wait to serve it again soon.


*  1 1/2 pounds butternut squash, peeled and cubed
*  1 large onion, diced
*  1 cup fresh carrots, diced
*  1 cup fresh celery, diced
*  4 large garlic gloves, peeled
*  olive oil
*  salt and pepper
*  1 quart chicken broth (I use water with organic Chicken base “Better than Bouillon”)
*  2 tablespoons Thai red curry paste (I use Wild Tree, info here) or to taste
*  2 teaspoons fish sauce
*  1 tablespoon oyster sauce
*  1 cup heavy cream or coconut milk
*  1-2 tablespoons cilantro, finely chopped
*  8 ounces crab claw meat


Preheat oven to Conv. 400 F.

Place squash, onions, garlic, celery and carrots on a big baking sheet. Sprinkle with olive oil and season with salt and pepper. Mix and roast in the oven for about 40 minutes or until veggies are beginning to brown and turning soft.

Transfer the vegetables in a big pot and add the chicken broth, red curry paste, fish sauce, oyster sauce and heavy cream. Bring to a boil. Puree the mixture with a stick blender until very smooth (I blend my soups in batches in a blender). Be very careful, hot! Thin with some additional stock if it looks to thick to you. Fold in the crab meat and cilantro, season one more time with salt and pepper and serve.

Adapted from the recipe Joy received from Robin. Original recipe from Whole Foods Market.

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Neo-Homesteading February 5, 2011 at 5:41 pm

sounds incredible. I love that its got squash, coconut and crab. Sounds like a great combination of flavors.

Grave February 5, 2011 at 1:51 am

What a unique recipe 🙂 love to try it.

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highplainsdrifters February 3, 2011 at 10:21 pm

Those bowls are the perfect accent for that soup. Cheers!

mixedsoup February 3, 2011 at 8:38 pm

Sounds delicious! A terrific way to 'sneak' some squash into my husband's diet.

Chele February 3, 2011 at 3:31 pm

Ohhhhhhhhhhh go on then ….. send us a bowl over ;0)

Lea Ann February 3, 2011 at 1:28 pm…love all your tweaks to this recipe. I'm saving this recipe.

Karen Harris February 2, 2011 at 11:59 pm

I'm with you, I love the flavor of roasted vegetables over simmered but I don't often think of doing it in soups. This really looks delicous.

From Beyond My Kitchen Window February 2, 2011 at 11:34 pm

I have had butternut and crab bisque from Boston Chowdah, but it is more sweet than spicy. I think I would really like to try this. Great photos and recipe!!

JelliDonut February 2, 2011 at 9:33 pm

This sound wonderful on a cold day like today!

The Food Hound February 2, 2011 at 9:13 pm

Really unique way to use butternut! Love it!

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