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.