Cream Of Butternut Squash Soup With Crab

• 1 pound butternut squash, peeled, cubed
• 1 pound lump crabmeat (preferably Maryland backfin)
• 2 tablespoons butter or oil
• 1 shallot, chopped into fine pieces
• 2 cloves garlic, minced
• 2 serrano peppers, seeds removed, chopped fine
• 1 teaspoon nutmeg
• 2 cups chicken stock
• 1/2 cup half and half
• 2 tablespoons file
• sea salt and pepper to taste

1. In a 2-quart pot, heat butter (or oil) and saute shallot, garlic and peppers,rnuntil softened to release the flavors.
2. Add chicken stock and cubed squash, and cook until squash is cooked through.
3. Remove vegetables in stock from heat. Using a slotted spoon, place vegetables in a food processor and blend until smooth. Return blended mixture to stock and stir. Add cream, nutmeg, file, salt and pepper.
4. Gently mix crabmeat into the soup or spoon generous portions of crabmeat over individual servings in a bowl.

butternut squash, lump crabmeat, butter, shallot, garlic, serrano peppers, nutmeg, chicken stock, filue, salt

Taken from food52.com/recipes/19177-cream-of-butternut-squash-soup-with-crab (may not work)