I love me some soup in colder weather and finally it feels like autumn has arrived in Austin – so bring on the soups, bisques, broths, stews, chilies, cioppinos and other steaming hot heaven in a bowl. A soup that always catches my attention when I’m out running errands is the Butternut Squash Crab Soup from Whole Foods – I indulge in a to-go carton every once in a while but I’d be so much happier if it was more Paleo-friendly.  So, out with the dairy cream and in with the coconut milk, it’s an easy swap that keeps my recipe for Paleo Butternut Squash Crab Bisque a rich and creamy winner.

Enjoy a nice, big bowl for dinner – or pour into a thermos for lunch at work or a warming treat in the football fan stands. If you can’t find or afford the crab, small salad-sized shrimp from the frozen aisle make a pretty darn good substitute.

Also, with the holidays coming up, I want to share with you a fabulous gift idea for the women in your life — like a mom, sister, special aunt or best running friend. Even though it seems waaaay to early to start holiday shopping, it’s really not — the craziness of the season sneaks up so fast and I hate to be scrambling for last-minute gift ideas. So, how about a piece of gorgeous, artisan-made jewelry from Songa Designs?! I’m totally loving this Bella & Bling cuff bracelet, it’s a little tough and a lot pretty — and better yet, it’s made with natural fibers and reclaimed stones by women in Rwanda who built up this business to self-empower and create a better life. Be part of this circle of extraordinary women and check out the lookbook — if you’d like to order,use FITFORK15 at checkout for 15% off through Dec. 16th.

Soup or salad — or both? Have you started holiday shopping yet? Please share in the comments below – XOXO, Jennifer

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Paleo Butternut Squash Crab Bisque

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Warm up with a mug full of this delicious crab bisque brimming with the natural sweetness of apple along with my favorite winter squash.

Course: Appetizer, Main Dish, Soup

Cuisine: American

Servings: 4 servings

Ingredients

• 1 tbsp coconut oil
• 1 med sweet onion, chopped
• 1 large Granny Smith apple, peeled & chopped
• 2 tsp minced garlic
• 1 16-oz package (16-oz) package frozen butternut squash cubes, thawed
• 1 15 to 16 oz can full fat coconut milk
• 1 cup seafood stock
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 12 oz lump crab meat
• Garnish: minced Italian parsley

Instructions

1. Add coconut oil to large stock pot and heat over medium heat.
2. Saute onion and apple for 5 to 10 minutes, or until softened, stirring constantly.
3. Add garlic and sauté until fragrant, about 1 to 2 minutes.
4. Add butternut squash, seafood stock, coconut milk, and cinnamon; bring to a boil.
5. Cover, reduce heat to low, and simmer for 45 minutes.
6. Blend with immersion blender until smooth, and season with salt, black pepper and cayenne – adding more or less, to taste.
7. Stir in lump crab meat and continue to simmer soup for approximately 5 minutes or warmed through.
8. Garnish with chopped Italian parsley and additional sprinkle of cayenne.