Recipe Courtesy of Cooking.com.
Butternut squash is the distinctive flavor in this soup but the pear adds an extra nuance and plays off the sweetness in the squash.
Facts per Serving
Calories: 333 Fat, Total: 17g Carbohydrates, Total: 36g
Cholesterol: 95mg Sodium: 199mg Protein: 14g
Fiber: 8g % Cal. from Fat: 46% % Cal. from Carbs: 43%
Cooking.com Tip: Instead of pureeing soup in batches with a bar blender, bring the blender to the pot. With a hand blender you can puree soup directly in the stock pot. The blender also has an extendable shaft which means your fingers and sleeves stay clean. Besides pureeing soup, this appliance is also great for blending smoothies or making whipped cream.
- FOR SOUP:
- 3 1/2 pounds butternut squash, halved lengthwise, seeded
- 2 pears (about 14 ounces), halved, cored
- 2 tablespoons (1/4 stick) butter
- 3 large leeks (about 22 ounces), chopped (about 4 1/4 cups white and pale green parts)
- 2 teaspoons curry powder
- 1 teaspoon dried thyme
- 2 teaspoons sugar
- 1/4 cup plus 3 cups canned chicken broth
- 1 1/2 cups heavy cream
- FOR CRAB:
- 14 ounces crabmeat
- 2 generous tablespoons minced red jalapeno with seeds
- 1/4 cup chopped fresh chives
- 1/2-3/4 teaspoon curry powder
- Fresh chive sprigs (for garnish)
- 1 FOR SOUP: Preheat oven to 350°F. Place squash on baking sheet and bake 30 minutes. Add pears cut side down to baking sheet. Bake until tender, about 30 minutes. Let cool on baking sheet.
- 2 Scrape flesh (about 5 generous cups) from squash into Dutch oven. Pull skins off pears and cut each half into quarters. Add to Dutch oven.
- 3 Meanwhile, melt butter in a heavy large skillet over medium heat. Add leeks, curry and thyme. Season with salt and pepper. Saute until softened, about 5 minutes. Sprinkle with sugar and saute 1 minute. Add 1/4 cup broth. Reduce heat to low. Cover and cook, stirring occasionally, until leeks are very soft, about 25 minutes.
- 4 Uncover and simmer over medium heat until liquid reduces and leeks caramelize, about 5 minutes. Reserve 1/3 (packed) cup leek confit for crab. Add all remaining leek confit and reserved 3 cups broth to squash and pear mixture. Cover and simmer over low heat until pears and squash are very soft, about 25 minutes. Working in batches, puree soup in blender until smooth. Return soup to Dutch oven.
- 5 DO-AHEAD TIP: Soup can be prepared up to 2 days ahead. Cover and refrigerate.
- 6 Add cream to soup and rewarm over medium-low heat. Season soup to taste with salt and pepper.
- 7 Add cream to soup and rewarm over medium-low heat. Season soup to taste with salt and pepper.
- 8 Ladle 1 cup soup into each of ten large, shallow bowls. Mound crab mixture into each center. Garnish crab with chive sprigs and serve.