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.