Cream of Squash Soup with Crabmeat and Basil Oil

 

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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!

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Start with 4 yellow squash.  Slice them and boil them in four cups of chicken broth.IMG_2066.JPGIMG_2067.JPG

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.

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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.IMG_2075.JPGIMG_2076.JPGIMG_2077.JPGIMG_2079.JPG

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.IMG_2083.JPG

To serve, ladle into bowls or peppers.  Top with lump crabmeat.  Drizzle with basil oil.IMG_2089.JPG

Recipe:

(Serves 6)

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

Basil Oil

Lump Crabmeat

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.IMG_2084.JPG

Bon appetit!

Toodle-oo,

Melanie

4 thoughts on “Cream of Squash Soup with Crabmeat and Basil Oil

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