ACORN SQUASH AND CRAB CHOWDER

This is the perfect soup for fall.  The crabs are coming in nice and heavy.  Acorn squash is plentiful.  A real treat on those cold nights wishing it was summer again.

1 tablespoon unsalted butter

1/3 cup extra virgin olive oil

2 acorn squash (peeled, seeded, and cubed)

3 small sliced shallots

1 medium white onion (sliced)

2 cups corn (frozen)

1 teaspoon minced garlic

½ teaspoon crushed red pepper

1 teaspoon rosemary

1 teaspoon thyme

1 tablespoon ground ginger

1 tablespoon smoked paprika

6 cups water

Cornstarch to thicken

1 pint whole milk

1 teaspoon old bay seasoning

1 LB. crab meat

-In a large soup pot, heat the butter and oil over medium heat till the butter is melted.

-Add all the ingredients except the water, milk, old bay, and crab meat.

-Stir constantly over medium high heat until the acorn squash is tender.

-Add the water and let it come to a boil.

-I like to use an immersion blender, or a regular blender will work just fine  to make a puree.

-Thicken with cornstarch. (mix cornstarch with a little bit of water) and add it into the puree until it is nice and thick.

-Then add the milk, old bay, and crab meat.

-Bring it down to a simmer for 15 minutes.