Crab Bisque

Laughing is the best medicine in life so I do hope my very good friend does not take offense to this post. She was so excited as she got this great deal at the farmers market - 3 spaghetti squash for $5. Knowing I love spaghetti squash one was for me! She brought it to me and low and behold - it was butternut squash - not spaghetti squash! What are we going to do with 3 butternut squashes! Well the first thing is to make this fabulous soup. My parents made this for me when I visited. It is very rich and very good. Try it.



Adapted from Feasting on Fish by Louise Pickford

Crab Bisque
2 tblsp butter
1 small onion, chopped
2 celery stalks, chopped
2 tsp grated ginger root
12 ounces butternut squash
1/2 cup dry white wine
6 ounces crab claw meat
3 cups chicken stock
1 tablespoon good medium sherry
1/4 tsp cayenne pepper
fresh ground pepper
Freshly grated parmesan cheese

Melt the butter in a nonstick dutch oven. Add onion, celery and ginger. Saute 5 minutes. Peel and chop squash. Add to the pan and saute 5 minutes. Add wine and boil 3 minutes. Add crab, stock, sherry and ceyenne pepper. Cook 20 minutes. Puree soup in blender. Return to pan and heat. Add pepper to taste. Serve garnished generously with parmesan cheese.