Butternut Squash with Crabmeat & Almonds - 6 oz

Prep

15 Minutes

Total

40 Minutes

Yield

4 Servings

Ingredients

  • 2 1/4 Cup Butternut Squash, peeled & cubed
  • 1 3/4 Cup Chicken Stock
  • 1 1/2 Tbsp Canola Oil
  • 3/4 Cup Yellow Onion, chopped
  • 1 Tsp Thyme, chopped
  • 1 3/4 Tbsp Butter, unsalted
  • 2 Tbsp All-Purpose Flour
  • 1/4 Cup Heavy Cream
  • 1/8 Tsp Ginger, ground
  • 1 Tsp Salt
  • 1 Tsp Soy Sauce
  • 1/8 Cup Sliced Almonds, toasted
  • 2 Sprigs Parsley, leaves removed and chopped
  • 6 Oz Heron Point Claw Crab Meat

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