Butternut Squash with Crabmeat & Almonds - 16 oz

Prep

20 Minutes

Total

45 Minutes

Yield

8 Servings

Ingredients

  • 6 Cup Butternut Squash, peeled & cubed
  • 5 Cup Chicken Stock
  • 2 Tbsp Canola Oil
  • 2 Cup Yellow Onion, chopped
  • 1 Tbsp Thyme, chopped
  • 4 Tbsp Butter, unsalted
  • 1/3 Cup All-Purpose Flour
  • 3/4 Cup Heavy Cream
  • 1/2 Tsp Ginger, ground
  • 1 Tsp Salt
  • 1 Tbsp Soy Sauce
  • 1/2 Cup Sliced Almonds, toasted
  • 4 Sprigs Parsley, leaves removed and chopped
  • 16 Oz Heron Point Crab Meat

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

  1. In a large sauce pot on medium-high heat, combine squash and stock, cook until tender, about 20 minutes
  2. In medium sauté pan on medium heat, sauté onions and thyme in oil until browned, about 10 minutes. Stirring often
  3. In batches, combine cooked squashed, stock, onions and thyme in blender and puree until smooth. Strain through a fine sieve
  4. In small sauce pot on medium heat, melt butter. Add flour and whisk continuously to form a roux, about 2-3 minutes
  5. Add heavy cream and whisk until combined
  6. Combine thickened cream with squash puree, ginger, soy sauce and season
  7. Portion in bowls and serve with crab meat, parsley, and toasted almonds