Curried Butternut Squash & Crab Soup
- Pair with Chardonnay
Serving Size
|
Total Time
Soup Ingredients
1 case of butternut squash (approximately 35; cut in half, seeds scooped, roasted until caramelized, flesh scooped out and reserved)
½ cup grapeseed oil
3 yellow onions, julienned
1 bunch of celery, 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 quarts of vegetable stock
10 cans of coconut milk
1 cup Diamond Crystal kosher salt
½ cup lime juice
Soup Technique
- Heat grapeseed oil up until hot, add mirepoix plus fennel, and cook until soft and translucent
- Add garlic, apple, and curry powder and cook until powder creates fond on the pan
- Deglaze with white wine, scraping up the pan, add stock and coconut milk, and bring to a simmer
- Let simmer for 10 minutes, and add squash; return to simmer and simmer for 10 minutes
- Remove from heat and stir in lime juice and salt
- 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), finish with micro parsley on top.
For holiday entertaining, soup can be elegantly served as a starter in an espresso mug as a shooter-style appetizer or presented in a bowl as a delightful first course.
