This soup was a hit with all my taste testers! I created it with Christmas in mind. I thought it looked so festive served in the red bell peppers, too!
Start with 4 yellow squash. Slice them and boil them in four cups of chicken broth.
Boil for about 6 minutes until tender.
Meanwhile, melt five tablespoons of butter in a pot. Saute 2 shallots, sliced and 2 cloves of garlic, minced, until translucent.
Sprinkle 10 teaspoons of flour into butter mixture, whisking after each teaspoon is added. Whisk in 2 cups of skim milk, bringing to a boil until thickened.
Using a slotted spoon, spoon the squash into a blender and add the milk mixture. Puree.
Then add back into pot and season with salt and pepper.
To serve in red bell pepper, slice the top off and remove the veins and seeds. Slice a little off of the bottom to make it sit up flat.
To serve, ladle into bowls or peppers. Top with lump crabmeat. Drizzle with basil oil.
5 tablespoons butter
10 tsp. flour
2 shallots, thinly sliced
2 cloves of garlic, minced
4 squash, sliced
4 cups of chicken broth
2 cups skim milk
salt and pepper to taste
Boil slices of squash in chicken broth for around 6 minutes until tender. Meanwhile, melt butter in a pot. Add shallots and garlic. Saute’ until soft. Add flour 1 teaspoon at a time, whisking in between each teaspoon. Add milk and whisk as you bring to a boil. Turn off heat when thickened.
Using a slotted spoon, scoop out squash and add to a blender. Pour in milk mixture and puree. Pour back into pot and season with salt and pepper.
Serve with lumps of crabmeat and drizzles of basil oil.