Friday Foodspiration: Winter Squash Crab Soup

Winter Squash Crab Soup











Cream of crab soup may be my favorite

food ever.  Especially in the winter.  Rich,

creamy, and warm mixed with sweet

succulent crab meat.


Unfortunately, the heavy cream and

sherry don’t sit so well with me.  Also,

not very nutrient dense for the calories

I am sacrificing.


The solution. . . Creamy butternut squash

(and carrots too)!  I really enjoyed this

high fiber, vitamin A packed savory soup.



2 tbsp Coconut Oil

1 small Onion, diced

2 cloves smashed garlic

4 cups Butternut Squash, peeled and cubed

1 cup Carrots, diced

3 cups Low Sodium Vegetable Broth

1 tsp Salt

1/2 tsp Black Pepper

1/2 tsp Ground Nutmeg

1/2 cup Coconut Milk

1/2 pound Lump Crab Meat



1. Heat oil in large skillet and saute onion

and garlic for 5 minutes.

2. Add squash, carrots, and broth simmer

20 minutes until tender.

3. Add spices and puree in blender until

smooth and then return to pot.

4. Stir in coconut milk and crab meat,

cooking over low heat until warmed