24 oz butternut squash (cubed)
1 medium onion (finely diced)
16 oz lump crab meat
1 tbsp extra virgin olive oil (for oven roasting)
1 tbsp extra virgin olive oil (for soup)
1/2 tbsp kosher salt (for oven roading)
1/2 tbsp kosher salt (for soup)
2 tbsp butter
3 tbsp all-purpose flour
2 cups chicken stock
2 cups 2% milk
4 cloves crushed garlic
Preheat oven to 350° F.
In an 18” x 13” baking sheet, coat the surface with 1 tbsp of olive oil.
Spread onion and butternut squash onto the baking sheet.
Sprinkle 1/2 tbsp of salt onto the butternut squash and onions.
Roast in the oven for 1 hour.
Meanwhile, in a medium sauce pot, make a golden brown roux by stiring the butter, olive oil, and flour on high heat until golden brown.
Whisk in chicken stock, milk, garlic, and salt.
Reduce to a slow simmer, and cover.
Once the roast is complete, add onion and butternut squash from the baking sheet as well as the crab.
Serve hot with your choice of tortilla chips, croutons, oyster crackers, or freshly baked bread.