Recipe: Whole Foods Market Butternut Squash and Crab Bisque

WHOLE FOODS MARKET BUTTERNUT SQUASH AND CRAB BISQUE
Source: Rocky Mountain News, Living/Food/Wednesday, February 21, 2007

"I am totally addicted to the creamy Crab and Butternut Squash soup at Whole Foods. Can you get the recipe? - Sharee Brend

Although we've gone back to the well a lot, Cathy Cochran-Lewis, marketing director/ coordinator for the Rocky Mountain region of Whole Foods, has been incredibly helpful. The recipe has been broken down into a manageable size and has an unexpected sweetness."

Yield: About 4 quarts

4 large cloves garlic, roasted (see note)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 to 2 pounds butternut squash, peeled and cubed
1 large yellow onion, diced
1 cup fresh carrots, diced
1 cup fresh celery, diced
1 quart chicken broth, divided use
1 tablespoon fresh sage leaves, finely chopped
1 cup heavy cream
8 ounces crab claw meat
Salt and pepper, to taste

Prepare roasted garlic.

In a large (at least 5 quart) soup pot over medium heat, add the butter and olive oil. Once butter is melted, add squash, onions, carrots, celery and garlic. Saute 5 minutes.

Add 3 cups of broth, reserving the rest. Cover pot and simmer until squash is very tender (about one hour).

Add the cream and puree the mixture with a stick blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if needed.

Fold in the crab meat and sage. Season with salt and pepper and serve.

Editor's note:
To roast garlic, remove papery skin, place in pan and drizzle with olive oil and a little water; seal with aluminum foil and roast in 400 degree oven for 40 minutes. Squeeze from skins after roasting.

Nutritional information per cup: 217 cal., 15 g fat (7 g sat.), 43 mg chol., 12 g carb., 623 mg sodium, 1 g fiber, 10 g pro.