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.
Ingredients:
- 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
Instructions:
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
through.
