Squash & Crab Soup Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Peel and dice the butternut squash. Chop the onion and mince the garlic.

2. 2

   Sauté the Aromatics

   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

3. 3

   Cook the Squash

   Add the diced butternut squash to the pot and stir for a couple of minutes. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 15-20 minutes until the squash is tender.

4. 4

   Blend the Soup

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

5. 5

   Add Coconut Milk and Crab

   Stir in the coconut milk, crab meat, salt, black pepper, and fresh thyme. Cook on low heat for another 5 minutes, allowing the flavors to meld.

6. 6

   Finish and Serve

   Add lemon juice to the soup, stirring well. Adjust seasoning to taste, then serve hot, garnished with additional thyme if desired.