Replicate Butternut Squash/Crab Soup?

[dzdigits]

I am obsessed with the butternut squash/crab soup at Whole Foods. Does anyone have a recipe for this or something similar?

Thanks!

[wzj8xw]

I've attached a link to your Whole Foods recipe

[kibbles]

i, too, am obsessed with the WF crab-squash recipe. i have tried to replicate it.

however the biggest difference i notice between theirs and uses recipes like the above -- the color. when i use butternut squash i end up with an orange-yellow soup; yet the WF soup is very pale, barely much tint over cream.

how can one explain this? i have to wonder if theirs is not butternut.

[Analisas mom]

I think the soup is pretty simple Chicken stock butternut squash cream lots of crab probablly canned claw meat diced potatos and some sherry and a pinch of all spice.

[dzdigits]

Awesome - thanks so much, everyone!!!

[mommabeth]

I made a trip to Whole Foods today just for that soup,,,Can you share the recipe?...Thanks SO Much,,I have to ration what I get so all of the goodness isn't gone in one sitting...

[Analisas mom]

We are having it tonight for dinner. I will post later with what I think it's made of.

[Katie Nell]

Take a peek at this link: http://www.recipelink.com/mf/14/31863 I went searching because it sounded like a pretty good combo to me. It sounds like it came from a reputable source.

[todao]

Is this product a bisque?
Don't know if it'll help or not, but I like this recipe:

http://www.eatfoo.com/archives/2006/0...

[c oliver]

This sounds delish! Am considering including in the Thanksgivine menu. Thanks.

[todao]

I'm going to try it this weekend myself. In case you haven't yet noticed, some of the instructions are inappropriate and the recommended process needs to be evaluated and adjusted. For example, the portions that reads:
"Add the butternut squash, the non-lumpy half of the crab meat, and enough water to cover them both. Let the mixture boil on high heat until the butternut squash is soft, about 20 to 30 minutes. Stir at least ..."
Boiling the ingredients on "high" doesn't make them cook any faster or better than boiling them at a medium heat. It doesn't matter how high the heat is, water will never get above 212 degrees. When it doe's it escapes as steam.

[c oliver]

Thanks for pointing that out. I'd only skimmed the recipe. I'd love it if you gave some feedback after preparing (and eating!) this weekend. Our daughter is joining us and she too thought the recipe sounded great.