Crabmeat & Squash Recipe

Cooking Directions

1. 1

   Sauté the Base

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

2. 2

   Add Squash and Broth

   Add the diced butternut squash to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook until the squash is tender, about 15-20 minutes.

3. 3

   Blend the Soup

   Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

4. 4

   Add Crab and Coconut Milk

   Stir in the crabmeat and coconut milk. Heat through for an additional 5 minutes. Season with salt and black pepper to taste.

5. 5

   Garnish and Serve

   Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice before serving.