Creamy Crab and Butternut Squash Soup

8 Servings


  • 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.

Category: Soups