Curried Butternut Squash Soup with Crab

2 onions (1 lb. total), peeled and chopped

1 cup chopped celery

2 tablespoons butter or margerine

1/4 cup tomato paste

3 tablespoons curry powder

2 pounds butternut squash, peeled and cut into 1-inch chunks

2 Granny Smith apples (1 lb total), peeled and coarsely chopped

6 cups fat-skimmed chicken broth

2 tablespoons minced fresh ginger

1 dried bay leaf

2 whole cloves

1/2 teaspoon pepper

1/2 cup dry sherry

1/2 pound shelled cooked crab

Thinly sliced red bell pepper (optional)

Salt

Step 1

In a 5- to 6- quart pan over high heat, stir onions and celery in butter until limp, about 5 minutes. Add tomato paste and curry powder, and stir 1 minute longer.

Step 2

Add squash, apples, broth, 4 cups water, ginger, bay leaf, cloves, and pepper. Stirring often, bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until squash mashes easily, 30 to 40 minutes.

Step 3

Remove and discard bay leaf and cloves. In a blender or food processor, whirl squash mixture, a portion at a time, until smooth.

Step 4

Pour purée through a fine strainer back into pan. Add sherry and stir over medium heat until just steaming, about 2 minutes.

Step 5

Meanwhile, remove any bits of shell from crab.

Step 6

Ladle soup into wide bowls. Mound equal portions of crab in the center of each bowl. Garnish with bell pepper, if desired. Add salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 208Calories from Fat 18

% Daily Value *
Total Fat 4.1g7%

Saturated Fat 1.9g10%
Cholesterol 36mg12%
Sodium 251mg11%
Total Carbohydrate 27g9%

Dietary Fiber 4.9g20%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Curried Butternut Squash Soup with Crab