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ALL RECIPES

Curried Butternut Squash & Crab Soup

  • Pair with Chardonnay
Soup Ingredients

1 case butternut squash approx.. 35# (cut in half, seeds scooped, roasted till caramelized, scoop out flesh and reserve)
½ cup grapeseed oil
3 yellow onions julienned
1 celery bunch julienned
6 carrots chopped
2 heads of fennel julienned
18 cloves of garlic minced
4 apples seeded and chopped
1/3 cup Madras curry powder
1 bottle of white wine
4 qt vegetable stock
#10 can of coconut milk
1 cup diamond crystal kosher salt
½ cup of lime juice

Soup Technique
  1. Heat grapeseed oil up until hot, add mirepoix plus fennel, and cook until soft and translucent
  2. Add garlic, apple, and curry powder and cook until powder creates fond on the pan
  3. Deglaze with white wine scraping up the pan, add stock and coconut milk and bring to simmer
  4. Let simmer for 10 minutes and add squash, return to simmer and simmer 10 minutes
  5. Remove from heat and stir in lime juice and salt
  6. Blend in Vitamix blender and strain through fine-mesh/soup strainer

Garnish: crab meat, ginger-lime oil, sweet and sour Fresno chilis, parsley, lime zest, coconut milk (mixed together and warmed) micro parsley on top

Curried Butternut Squash Soup with Crabmeat
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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