Recipe: Creamy Roasted Butternut Squash Soup with Jumbo Lump Crab

BY: - 3 Jan '14 | Recipes

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BMWK Creamy Roasted Butternut Squash Soup with Lump Crab up close WITH old bay (600x399)

I love soups but this butternut squash soup with lump crab has to be one of my favorites! It is so good that it makes me feel all oooey gooey inside! The crab was the perfect addition; it takes the flavor over the top and beyond! Just biting into those chunks of crab and at the same time enjoying the butternut squash flavor will knock your socks off! If you are looking for a great soup for dinner, lunch or a gathering, you’ve found the right one honey! It is delicious!! Hope you enjoy and share the flavor love!!

oh yeah baby ~ can’t wait to dig in

BMWK Creamy Roasted Butternut Squash Soup with Lump Crab pot and bowl (600x399)

who knew this goodness wouldn’t take much

BMWK Creamy Roasted Butternut Squash Soup with Lump Crab (600x399)

whew that soup is good

BMWK Creamy Roasted Butternut Squash Soup with Lump Crab pot (600x399)

 

CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH LUMP CRAB

INGREDIENTS:

1 4-pound butternut squash
1 cup heavy whipping cream
2 ½ cups chicken broth
2 tsp. unsalted butter
½ cup diced shallots
1 lb. container of jumbo lump crab meat
2 tsp. crushed garlic
2 tsp. sea salt
1 tsp. ground black pepper
½ tsp. ground sage
1 tsp. cinnamon
2 tbsp. old bay seasoning (plus ¼ tsp. to go on top of individual servings)
½ tsp. granulated sugar
¼ tsp. parsley for each individual serving

READY, SET GO:

  1. Preheat oven to 400 degrees, line a baking pan with Reynolds Parchment Paper
  2. Place butternut squash on baking pan and roast in oven for 1 hour and 15 minutes or until butternut squash is tender
  3. Once butternut squash is roasted, remove from oven and allow to cool
  4. While butternut squash is cooling, melt butter in a medium sauce pan and add shallots, allow to cook until shallots are tender
  5. Once butternut squash is cooled, cut in half and scoop out seeds and stringy flesh, remove the butternut squash from the skin and add to a blender.  Also add the chicken broth, crushed garlic, sea salt, ground black pepper, sage, cinnamon, old bay, granulated sugar and shallots.  And puree until silky smooth.
  6. Add soup to sauce pan over medium heat, add the heavy whipping cream and whisk until fully incorporated, allow to cook for 5 minutes
  7. Add lump crab to soup (reserve some to add on top of soup for individual servings) and allow to continue cooking for another 5 minutes
  8. Serve in bowl with some crackers and don’t forget to add some lump crab to middle of individual servings and top with extra old bay seasoning and parsley
  9. ENJOY ENJOY ENJOY

TIP ~ this can be served for lunch or dinner, my hubby ate his with a garden salad

Utokia ~
Sizzle Sizzle Baby

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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  • http://www.deborahjerome.com Deborah

    Utokia this looks really good and sounds really easy. I’m not ordinarily a squash kind of girl but now that I’m eating healthy I’ve been trying lots of new foods. Can’t wait to give this one a try. Just bought spaghetti squash the other day. Don’t know what to do with it yet but I’m branching out. Thanks for the recipe.

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Recipe: Spicy Orange Marmalade Baby Back Pork Ribs

BY: - 17 Jan '14 | Recipes

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BMWK Spicy Orange Marmalade Baby Back Pork Ribs Appetizer_feature

I love braised dishes!  Hence these beautiful Spicy Orange Marmalade Baby Back Pork Ribs.  I tell you … when my little creative mind gets ta twirling and my instinctive gift of flavor gets excited, something magical happens and an explosion of flavor is produced!  I mean really I just sit and start to imagine what flavors would work and how I would cook it to make it juicy and what seasonings would work best, how I would baste it and how long I would cook it; I shock myself sometimes!  When I tested this recipe, it was one of those out of the park hits that just…. well just makes you say “WOW soo freakin good”!

The great thing is these ribs are ready for any occasion, you can cut them up and make them into small appetizers, serve them for game night, make it a hardy dinner with a starch and veggie or make em’ for a special holiday like Christmas or a birthday!  No matter when or how you decide to serve these ribs, they are sure to please!  Hope you enjoy and share the recipe love!

Oh yeah baby!  An entire rack of marmalade love!

BMWK Spicy Orange Marmalade Baby Back Pork Ribs whole rack (600x399)

Can you say J U I C Y ? Who is ready for dinner?

BMWK Spicy Orange Marmalade Baby Back Pork Ribs Dinner (600x399)

SPICY ORANGE MARMALADE PORK BABY BACK PORK RIBS

INGREDIENTS:
2 slabs of pork baby back pork ribs
2 tbsp. extra virgin olive oil to rub ribs (plus 2 tbsp. extra virgin olive oil for roasting pan)
1 tbsp. sea salt
¼ tbsp. ground black pepper
½ tbsp. dried thyme
1 tbsp. garlic powder

SPICY ORANGE MARMALADE SAUCE INGREDIENTS:
½ stick unsalted butter
2 cups orange marmalade
1 cup cream sherry
½ tbsp. sriracha for mild (1 ½ for spicy)
1 tbsp. apple cider vinegar
½ tbsp. sea salt
¼ cup brown sugar

READY, SET, GO:

  1. Preheat oven to 325 degrees
  2. Thoroughly clean ribs, pat dry and remove membrane (thin layer of skin) from back of ribs
  3. Rub ribs with extra virgin olive oil and season on both sides with sea salt, ground black pepper, dried thyme and garlic powder
  4. Add extra virgin olive oil to a large heavy bottom roasting pan or dutch oven pan (that has a cover) over high heat and sear ribs on both sides – 5-7 minutes on each side
  5. LETS MAKE THE SPICY ORANGE MARMALADE SAUCE – in medium sauce pan over medium heat melt butter, once butter is melted, add in orange marmalade, cream sherry, sriracha, apple cider vinegar, sea salt and brown sugar – cook for 3-6 minutes (whisking every 2 minutes or so)
  6. Pour ¾ spicy orange marmalade sauce over ribs, place cover on roasting pan/dutch oven pan, put in oven and allow to braise for 1 hour and 30 minutes
  7. After one hour and 30 minutes uncover and baste ribs with remaining spicy orange marmalade sauce and continue to braise in oven uncovered for an additional 8-10 minutes until sauce is sticky and caramelized but be careful not to burn
  8. Remove ribs from oven and allow to rest in pan 5-10 minutes, then transfer ribs to cutting board, cut into pieces in between 1-2 bones and baste ribs with sauce left in the roasting pan right before serving

Utokia ~
Sizzle Sizzle Baby

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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