Ingredients
4large garlic cloves,roasted
3tbspolive oil
2lbsbutternut squash,peeled, cubed
1large yellow onion,diced
1cupcarrots,fresh, diced
1cupcelery,fresh, diced
4cupschicken broth,divided use
1tbspsage leaves,fresh, finely chopped
1cuphalf and half,or milk
12ozcrab claw meat
salt and freshly-ground black pepper,to taste
Preparation
In a large or 5-quart stockpot, heat the olive oil over medium heat.
Add the butternut squash, onions, carrots, celery and garlic, then sauté for 5 minutes.
Add 3 cups of broth, reserving the rest.
Cover the pot, then reduce the heat to medium-low.
Simmer for 30 minutes until the squash is tender.
Add the half-and-half, then puree the mixture with an immersion blender until very smooth. Thin with the remaining broth, if desired.
Fold in the crab meat and sage.
Season generously with salt and pepper.
Serve warm, and enjoy!
