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Ingredients
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Ingredients
Method
Directions
- 1
- 2
Cook the Squash
Add the diced butternut squash to the pot, stirring to combine. Cook for another 5 minutes.
- 3
Add Broth and Seasonings
Pour in the vegetable broth, add salt, black pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. For a creamier texture, you can blend in batches using a regular blender.
- 5
Finish with Crab and Cream
Stir in the crab meat and heavy cream, heating gently until warmed through. Adjust seasoning if necessary.
- 6
Serve
Ladle the soup into bowls and serve hot.
