Winter Squash Crab Bisque

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1 review(s) averaging -1. 100% would make again

Top-ranked recipe named "Winter Squash Crab Bisque"

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Try this Winter Squash Crab Bisque recipe, or contribute your own. "Starter" and "Soups" are two tags used to describe Winter Squash Crab Bisque.


Ingredients

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2 ts Peanut oil
1 tb Hoisin sauce; or less to taste
4 Sprigs fresh cilantro
5 sm New potatoes, white rose
1 md Carrot; split and chopped
2 Bay Leaves
1/4 ts Dried thyme
4 oz Crab surimi seafood chunks
3 c Yellow squash; such as banana
FINISHING TOUCHES
1/2 md Yellow onion; peeled and
1 pn Curry powder; mild
2 c Low sodium vegetable broth
1 c Low sodium chicken broth
Salt and pepper
1/2 ts Fennel seed; crushed
1 pn Sugar
1/4 ts Marjoram
4 tb Asiago Cheese; optional
1/2 c dry milk powder
1 pn Cinnamon
1/2 ts Chicken bouillon granules

Original recipe makes 4

Servings  

Preparation

Soup tastes creamy and butter rich due to the smooth bits of crab and the puree with nfdm powder. Cilantro does not dominate; it surprises. I used Sharwoods mild curry. Serve as appetizer or entree. The homemade vegetable broth had much character. (220 cals, 3.7 g fat without cheese; 272, 7.8 with) * Heat peanut oil in heavy bottom soup pot over moderately hot burner; add the onion; season with a few cranks of salt and pepper; saute, stirring often. * Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well with oil. Add the broths and optional chicken bouillon. Add herbs and spices. Bring slowly just to a boil; partially cover and simmer for about 45 minutes, stirring ocassionally. The chunks should be ready to puree. * Puree about 1/2 of the soup. Add milk powder to the puree. Return the puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer about 5 minutes to warm the crab. Taste and correct seasoning, if necessary. Just before serving, stir in the roughly chopped or snipped cilantro. VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2 stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes. Let cool. Strain. Freeze in 1 or 2 cup containers. Recipe By : Pat Hanneman (Nov 1996) Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST) From: PatH NOTES : Transfer chunks and some broth to the tall container that comes with the immersion blender and puree. Nutr. Assoc. : 0 0 0 4219 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Calories Per Serving: 332 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good fall/winter soup.....my husband loved it! I did not use the dry milk but used fat free half & half instead to thin out a little. Soup was very thick! The recipe is great as is but I think that the next time I might add a can of diced tomatoes....change it up a little!
jerZgirlchef11 5 years ago
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