Acorn squash might sound like an unlikely companion for crab but it makes a creamy, rich base for this very tasty soup. Of course, you can use butternut or other hard squash instead, but we grow a lot of acorn squash and have always found that it works very well in this recipe. The flavor of the soup is truly a blend of its ingredients with no one ingredient dominating, rather each enhances the others. This is a meaty, hearty soup that can be a meal. The soup is not difficult to make once you peel the acorn squash (the butternut would be a lot easier to peel). We serve this with a French baguette and a good chardonnay. Serves 4
1 large onion sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon vegetable oil
2 medium hard squash like acorn or butternut (about 3 cups, but more is fine too)
4 cups chicken stock
salt and pepper to taste
2 tablespoons butter (optional)
12-16 oz crab (we use whatever is the best price; claws work well)
juice of one lemon
2 tablespoons chopped chives
dash of sherry (optional and instead of the lemon juice)
1. In a large saucepan sauté onion, garlic, and ginger until soft in the vegetable oil (about 2-3 minutes).
2. Add the squash.
3. Add stock and bring to a simmer. Simmer until squash is soft, about 30 minutes.
4. Puree the squash mixture with a blender.
5. Add 2 tablespoons butter while blending.
6. Season to taste.
7. Stir in crab, lemon juice (or sherry) and all but a teaspoon of chives.
8. Pour mixture into individual bowls and garnish with remaining chives.