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